Forged by Ina, tempered by my palette and lots of drunken experimentation with my friend Megan in our flat in Oxford, nothing store-bought could ever replace this.  (And no, you pervs, Megan and I did not engage in that kind of experimentation.)

Serves several, but can be consumed by one if binging.

4 ripe avocados, preferably Hass
Juice of 1 lemon or lime
1-2 cloves chopped garlic
1/2 cup chopped red onion
Salt and pepper, to taste
8+ dashes hot sauce, such as Tabasco (more to taste)
1 cup chopped tomato, seeded
Cilantro (optional)

1.  Cut the avocados length-wise and pull apart, removing the pit.  Scoop flesh into a bowl with a spoon.  Add lemon or lime juice to prevent browning.

2. Add the onion and garlic, and then run your knife through the avocado in the bowl.  I prefer mine chunky and stop after the knife work, but if you’re a smoothist, feel free to process it a bit more.

3.  Add salt, pepper, and hot sauce and check seasonings.

4.  Add tomatoes and cilantro (aka coriander) and toss lightly to combine.

5.  Eat before it gets brown!