Remove avocado from the peel. The best way to do it - carefully using a sharp knife, cut all the way around the avocado, end to end. You'll gently cut around the pit in the middle. An easy way to remove the pit is to carefully, but firmly press a sharp knife into the pit (please be careful - don't want you to lose any fingers in the name of guacamole!) Once the knife blade is pressed into the pit, take the avocado half in your hand and gently twist the avocado one way and the knife the other direction. The pit should release from the avocado. Save one of your avocado pits to use in a minute. Once you've halved all your avocados and removed the pits, use a butter knife to cut the avocado into pieces, being careful not to cut through the skin. Use a spoon to scoop the avocado pieces out.

Combine avocado with the rest of ingredients and mash together until guacamole reaches the consistency you prefer. Enjoy with chips, on tacos, with a quesadilla, or eat straight with a spoon - I won't judge.

Place the avocado pit you saved in with the finished guacamole - this helps keep it from turning brown so quickly. Store in an airtight container and enjoy within 3 days.