Real Guacamole Recipe
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3 or 4 ripe Hass (dark, bumpy kind) avocados
1 medium ripe, juicy tomato, finely chopped
1/2 medium onion, finely chopped
1 or 2 jalapenos, chopped (carefully remove seeds & pith first if you don't like it hot!)
2-3 rounded tablespoons finely chopped cilantro
squeeze of lime juice
salt to taste (scant 1/2 teaspoon-ish)

(all of these ingredient amounts may be "ball-parked" or tailored to taste)

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Chop onions, tomatoes, cilantro and jalepenos per above.

Cut Avocados in 1/2 lengthwise around seed, twist them open and remove seed by 'hacking' the blade of the knife into the seed, then twisting. The knife's grab on the seed will easily twist it out. Then scoop out the meat of the avocado with a spoon.

Add a little salt and a squeeze or so of lime (purists may disagree on the use lime juice).

Mash all ingredients together by hand, until semi-smooth with a good bit of texture left, with a fork or a molcajete if you have one. DON'T USE AN ELECTRIC BLENDER. It completely ruins the all-important texture of this rustic dish.

Get out your chips, put some salt and lime juice in a mexican lager, or have a good margarita or beverage of your choice and enjoy!
This is also a great thing to put on/in other Mexican dishes.
Also try "Crema" (available in Latin food markets and Latino dairy sections of some grocery stores) instead of sour cream on a Mexican dish. It's the real deal. Fantastic on beans.