One of my favorite accompaniments to any meal is guacamole, which is a dish that needs to be made a couple hours before you eat it (to let the flavors meld), but not much more than that. It's come to my attention that some people cook with the imagination of a fast food line chef and need an ingredient list and step by step directions detailed enough to show up in an undergraduate thesis. That's cool, not everyone has cooking chops, but can fake it with enough details.
I've done some post hoc measuring of ingredients to provide more precision. You will need the following:
3 Ripe avocados
1/4 cp chopped onion
1/4 cp coarsely chopped cilantro
1/2 cp chopper red pepper
1 lrg clove of garlic
Salt to taste (I know. Hard!)
Pepper to taste
Ground chipotle pepper to taste
Combine the chopped onion and the juice of half the lime in a mortar.
Grind up the onion, leaving the onion slightly chunky. Add the garlic clove, minced. Leave the mixture to sit while you do the next steps as the acidity of the lime will soften the onion in texture and taste.
Slice the avocados and place the flesh in a bowl. Mash with a fork, but leave chunks.
Next, wash and chop the cilantro. If you don't have fresh cilantro I would suggest waiting to make this until you do. Cilantro makes all the difference.
Add the cilantro to the mashed avacado, then add the lime/onion/garlic mixture.
Add the rest of the lime juice directly to the bowl and mix it all together.
Chop the red pepper and add it to the bowl.
Finally, add salt, pepper and ground chipotle to taste. I tend to go light on the salt and heavier on the two peppers, but cooking is all about making a recipe work for your tastes.
It's best if you chill the guacamole for a couple hours, covered, in the fridge. The lime will keep it from discoloring in that time frame and the flavors will mix better.
Eat with a chip or add to your favorite food.