Sure, you have to pay 50 cents extra to get it on your burrito, but guacamole is both technically a salsa and technically mouth-watering. Super-secret recipes abound, but the best way to make guacamole is to use great avocados -- ripe avocados will be soft but not mushy and have significant give when you press them with your fingers. If you plan to use the avocados immediately, buy ripe ones in the grocery store, but if you have a few days, it's best to let them ripen at home in a brown paper bag, where they'll be safe from bruising.
(Makes about 2 cups)
Mix the olive oil, lemon juice, garlic, parsley and vinegar in a bowl. Set the mixture aside and mash the two avocados in a mixing bowl. A fork works well for mashing and will allow you to get as fine or coarse a consistency as you desire. Using the small-hole side of a cheese grater, grate the tomato into the avocado, and combine the other ingredients. Mix well, let stand for about 20 minutes, then serve immediately -- guacamole will brown overnight in the refrigerator.