In the kitchen::Guacamole

Oh do I love fresh guacamole, growing up in Texas guacamole/avocados are a staple item. I'll take either on just about everything, sandwiches? Amen. Hamburgers? Make it so much better. Tacos? Obviously. This list could go on and on. There is such a difference in fresh and not fresh guacamole, while living in Ohio they would try and serve "avocado spread" like what is that?! No not okay with me and shouldn't be to anyone.I like my guacamole simple and with a lot of lime:- 3 ripe avocados (minimum, depending on how many people will be going at it)- 2-3 limes...depending on above.- 1/4th of a onion very finely cut up- Salsa... which ever is your favoriteMy mom and many restaurants when they make the guacamole fresh at your table will leave the avocado more in 'cubes' them smushed up....liking either is a personal preference. So when you have your avocados cut up how much you take the side of a utensil to them is up to you.Up to you....this pretty much goes for everything after the avocado cutting. How much lime, salsa, onion is all up to based on your taste pallet.Tip: When cutting your avocado do not cut through the pit...and don't throw all of them away. Save 1 pit and place it in your finished bowl of guac before placing in the fridge, this will help it from turning brown.