A few notes:
Picking out ripe avocados is critical to guacamole success. They need to give some when you squeeze them, but not be mushy. It's a fine line, and takes some practice. If you can't find ripe avocados, just make something else. Unripe avocados just wont work at all.
Guacamole starts turning brown after about 30 minutes, if left uncovered. Leaving the pit in the guac does nothing. You can drizzle lime juice on top and refrigerate it, and that will help a little bit, but really what needs to happen is oxygen must be kept off the guac. Use plastic wrap and cover the guac by placing the plastic on top, so no air interacts with your appetizer.
.5 medium white onion diced
2 Serrano peppers diced (for hot guac use both peppers and include the seeds, for medium use both peppers and remove the seeds, for even less hot use one Serrano and remove the seeds)
1-2 tablespoons of kosher salt
.5 bunch of diced fresh cilantro
Combine these four ingredients. You can muddle them, use a food processor, or finely dice them together.
meat of 5 avocados
juice of three limes
1 health splash of olive oil
fresh ground pepper
fold all this together (I like to leave it chunky)
check out the video: