You will need three ripe avocados, a couple of ripe tomatoes, a white onion, a couple of limes and cilantro.
Cut the avocados in half and using a knife, get the pits out.
If your instinct is to wrap your hand around the pit and yank it off the knife, don't. You will slip and get cut. Trust me, I know. Instead, press the pit and the bottom of the blade and the pit against the cutting board and the pit will let go of the knife. Less blood, more food. Scoop the pulp of the avocados into a bowl and juice the limes. I use a couple of tablespoons of lime, but this is entirely based on taste. Pour the juice over the avocado to keep it from browning. (I've also heard that you can put the pits into the guacamole to keep it from browning, but I'm not sure if this works.)
Next, finely dice the onion and tomato. I use one cup of tomato and a half a cup of onion. Again, all based on taste. And for those of you that hate tomato because it's used for salsa, give it a try! It's delicious and adds to the refreshing flavor of the guacamole. Seed the tomatoes before cutting... all you want is the firm flesh of the tomato. Add this to the bowl, along with half a teaspoon of cumin, kosher salt, and cayenne. Guacamole with a kick is delicious.
Smush it all together with the back of a spoon. Don't use a potato masher because it takes all of the chunky texture out and it's just a pasty goo. Chop a couple of tablespoons of cilantro and stir it in. Serve with chips. I have also served it with endive for a healthier twist and it was pretty good. You can also use this as a side dish or as a meal. What is your favorite way to serve guacamole?
3 ripe avocados
1 cup diced tomatoes
1/2 cup diced white onion
2-3 tablespoons lime juice
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon cayenne