3 ripe avocados, about 6 oz each
3/4 cups finely diced white onion
3/4 cups diced ripe plum tomatos (I like to remove the seeds)
2-3 tbsp of finely chopped hot chili pepper (any variety, just be conscious of the heat)
1/2 cup finely chopped fresh cilantro
2 tbsp freshly squeezed lime juice
2 tbsp coarse salt
Cut each avocado in half and remove the pit.
Keep covered with plastic wrap pressed against the surface until ready to serve. And remember to leave the pits in because they also keep it from going brown.
Some people like a chunky guacamole, others like it more smooth. There are no rules here, just do what you prefer.