First it is a matter of dealing with getting most of the chopping done. I will say it is preferable to start with the other ingredients first and then to deal with the Avocadoes. This is because the Avocado's flesh tends to go brown quickly once diced or mashed. However the Juice of a Lime will make the Avocadoes stay green because Lime's Juice has the acidity to keep the flesh of the Avocado looking fresh.

Start with the Tomatoes. The Pulp and Seeds of the Tomatoes are not needed, however you can recycle them by keeping the Seeds to plant and, as for the pulp, to put it in a preserving Jar, either to keep to add into a Stew, a Soup, a Broth or to make a Consommé.

What is to be looked after is the walls of the Tomatoes as per say. Dice them thinly. Then set aside into a bowl.

Trim and slice the Spring Onions. Add most slices to the Tomato bowl but keep some aside to use as decoration later.

Peel then chop half of a Red Onion very thinly or a Shallot. Despite being raw, Onions can provide some sharp sweetness to a Dip. Add it to the bowl.

If adding, deseed and chop the Sweet Red Pepper. Thin pieces is best for the chopping. However it will provide some texture to the dip but also added colours/contrast. Romesco Peppers do have a thiner outer skin rather than Sweet Bell Pepper ones so they do have my vote but I must confess that having tried a chopped Sweet Green Bell Pepper for the Guacamole Recipe, I liked it just as well. The fact is the Sweet Pepper gives a texture but also a contrast may it be red or dark green against the light green of the Avocado.

Then come the fiery part: the Chilli. The choice of the Chilli is rather important. First you don't want to overpower your Guacamole, but you still want it to give it a kick, the heat kick but a pleasurable heat one. The butter texture of Avocadoes lands itself to make us cope with a little Chilli heat. Jalapeno gets my vote in term of Chillies to use for a Guacamole, but also Cayenne, Espelette, and Padron Chillies are doing a Guacamole sing as well (the Cayenne may be louder in terms of heat than a Jalapeno though, so beware).

Part chop thinly and slice some of the Chilli of your choice. The sliced pieces can be used for decoration of the Guacamole and set aside for later. For the chopped ones add them to the bowl.

Tackle the bunch of Coriander chopping most Leaves and stalks but keeping some Leaves aside to finish off the Guacamole. The rest will go in the bowl with the other Ingredients. 

As for the main part, one tip is to let your Avocadoes with skin on to warm at room temperature to make them have a give. 12 hours to 24 hours beforehand, it depends on room temperature and the firmness of your Avocadoes when you did decide or planned to do a Guacamole.

Half the Avocadoes, lengthways. Remove the stone carefully. Don't be brash, don't remove it with a knife just take the stone away with a spoon all around without damaged to it. But also it means without damaging your hand by stabbing it. It can be very fashionable to say that you have an 'Avocado Hand' when you come with a stabbed palm in the A&E but when a Lady did that when I was in hospital with another seizure I can tell you that the A&E staff were not impressed with the Lady in question but amiable as usual.

But let not go astray from our subject: the Avocadoes... Beside the stones not being stabbed can grow to make an Avocado tree... Food for thought. My neighbour gave me one of his Avocado trees grown from a stone. It is so nice to see. 

Peel the Avocado dark green skin. Dice the Avocadoes then put the pices in a different bowl from the other Ingredients. With the back of a fork crush the diced Avocadoes. You are not looking for a too smooth of a consistancy but instead the aspect of the Guacamole should be rustic and rugged. When it is not runny the Guacamole is perfect to be spread upon Enchadillas, Tacos, Tortillas, Sandwich, Toasts... It is nice to find still pieces of Avocadoes within the Guacamole for it add to the overall texture. Season with Salt and a little Pepper.

Pour the Juice of a Lime upon the Avocadoes to prevent their discoloration but also to provide them with a nice acidity. Stir for the Avocadoes to absorb the Juice. Add the zest of the Lime to the mixture (optional).

They are other options than Lime Zest which can be considered at this point: One is the use of a dash of Tabasco. If you want the Guacamole to be very fiery, it can do the trick. But also if you do not have any Chillies at hand to use Tabasco could be a nice replacement to bring some heat to the Guacamole. You have the traditional Tabasco which is a product which many households know by heart but also have in the cupboard as the handy Sauce it is. Tabasco did launch a Green Tabasco into their range which has within its Ingredients, the Chilli of choice for Guacamole: the Jalapeno Chilli Pepper. I will recommend the visit of the Tabasco.com website for you to know more about it all. They also have a recipe called 'Fiesta Guacamole' using their product which is nice.

Another option is to add a couple of Teaspoons of Chilli Vodka to the Guacamole. It is a bit of a specialist Vodka which can not be found just like that on any shelves. The Arbikie Smoky and Smooth Chilli Vodka made with Chipotle Chillies is a very good choice to give to the Guacamole a deep, earthy, spicy taste. The Arbikie Distillery is in Scotland and was set up by three brothers (a Stirling family venture). 

Chilli Vodka if using can also be made at home in a craft like manner. It involves using shop bought Vodka, 1 litre ( your favourite one). Then chop a couple of Chillies, Jalapeno ones are best. Add them entirely to the Vodka and let the mix infuse for about 5 hours in a cool place. Strain the infusion twice, once in a large bowl, and again into a jug then pour the clarified Chilli Vodka into a glass container like a Kilner Jar bottle. Add a dried red Jalapeno to the final bottle. There you have your home made Chilli Vodka to use when you want to use it. The fact about Chilli Vodka is that it can enhance the grown up affair of a Guacamole being used for a party.

To return to the Rustic Guacamole, with or without options, the addition of the other Ingredients is now to be incorporated. Gently but surely with a steady stir combine every chopped Ingredient for your Guacamole.

Chill the Guacamole until it is needed. Then decorate it before serving with sliced Chilli, Coriander Leaves, Spring Onions and a pinch of Smoked Paprika. Finish by a Lime cut into wedges for everyone to help themself to.

Then Enjoy your Guacamole: Guacamole song