3 ripe avocados
1 small (red) onion
1 - 2 pickled jalapeño chilli peppers
juice of 1 - 2 limes
salt
black pepper
(chopped coriander)

Finely chop the onion and the jalapeño chillis. Halve the avocados, scoop out the flesh and mash it with a fork to a suitable consistency, or puree it using a blender/immersion blender. Add some lime juice to taste and the chopped jalapeño and onion.

If the avocados are a bit past their prime and have stringy flesh which would give the guacamole an unpleasant consistency, the best thing besides avoiding this type of fruit is to puree the flesh using a blender/immersion blender or rub it through a sieve.
However, if you do not like your guacamole processed into baby food consistency, you might try cutting the flesh densely crosswise inside the avocado halves before scooping it out, to shorten the tough fibres.

Season with salt and pepper and some chopped coriander leaves, if you like. Garnish with coriander leaves.

Serving suggestion:
Serve guacamole as a part of tortilla dinner.

Recipe source: family recipe/adapted from various recipes.