Here’s Tyler Florence’s recipe

Ingredients

• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.

And here’s what I adjust usually.

In the first place, you may notice when buying avacados that there are two different sizes.  The above is a good guideline for large avacados.  Since I only try to make enough for me, I go with small ones.  In which case I use 1.5 limes, and 1 serrano.  Otherwise here’s what I do once I have the ingredients.

Halve and pit the avacadoes and dump them into a mixing bowl.  I use a potato masher to mash them up because a fork takes forever.  Leave some nice chunks. I juice the limes, mix in the onion, garlic, and I chop the serrano as tiny as possible.  There’s no amount of olive oil in the list, but I basically just pour for about 2-3 seconds.  Don’t over salt the guacamole because the chips you eat will also be salty generally.  The hardest part is leaving it in the fridge, but it gets a lot better after all the flavors hang out for a bit.