Guacamole 

4-6 small-medium ripe avocados
La Victoria hot red salsa
1/3 of a medium onion, diced small
some ground cumin seed

To skin/pit the avocados, I used Anne's method (my sister Anne was a pro chef
and can work much faster than mere mortals): if the stem end is the north
pole, cut longitudinally all around the avocado (like the lines running
vertically on the globe) then twist the halves to separate them. One half
will contain the pit - deftly stick the edge of your knife into the pit and
pop it out. Grab a spoon and quickly scoop out slices. Repeat for all the
avocados, putting the flesh into a medium bowl. Add diced onion and cumin
and salsa to taste, and mix with a potato masher.