For a long time avocados were such an exotic ingredient, you could only find them in Soho in the 1950s and 1960s.
Peel the avocados and remove the stones, then put them in a glass bowl. Add the lemon or lime juice, the onion and a generous seasoning of salt. Mash all this up with a fork. Mince the chillies, having removed their seeds (by this I mean chop as finely as you possibly can) then mix these into the guacamole and keep in the fridge tightly covered until needed. Guacamole does not keep more than half a day.
© 1999 Alastair Little. All rights reserved.