Guacamole

This is a pretty variable recipe, so modify it to your personal taste.

2 ripe avocados
4-5 Jalapenos or serranos, minced or to taste
1/4 to 1/3 of a red onion or half a small sweet onion, minced
1/2 C of cilantro leaves minced, or to taste
salt to taste
2 cloves of garlic, minced (optional) *see note
lime juice to taste

Scoop out the avocado into a non-metallic bowl (metal can speed up the redox reaction that browns the avocado) and sprinkle with a couple of tablespoons of lime juice to prevent browning.  Add the rest of the ingredients and coarsely mash with either a fork or a potato masher.  Taste and adjust seasoning (you'll probably need more lime juice), then cover and allow to sit for at least 15 minutes before serving.  A layer of plastic wrap applied directly to the surface will help prevent browning of any leftovers.

*Note: Raw garlic can be fairly assertive; so I often will use a Mexican technique of cooking the garlic cloves, unpeeled, in a cast iron skillet over medium heat, turning occasionally, until the skin browns in spots on all sides.  After that you peel it and mince as usual.