2 large hass (3 might be necessary)
3 T lime juice, or half a lime
1/2 t chili pepper
1/8 t cumin
dash of parika
1/4 c fresh cilantro chopped (I love cilantro, you may want to use a little less)
1/4 c chopped onion
1/3 t seasoned salt
1/2 t salt, preferrably kosher or sea salt
1/4 t fresh cracked pepper
1 small tomato, seeded, chopped
some hot pepper, see below
Optional but highly recommended additions
1/4 t cayenne pepper
1/8 c banana pepper diced
splash of EVOO
splash of Tabasco sauce
dash of garlic powder or a minced garlic clove
For the hot pepper, use 1 jalapeno for some kick, some seeded pablano for the weak of tongue, or for some extra kick, a habanero will do the trick, or the Bahamian goat pepper will spice up the guac with a mere square centimeter of the insanely spicey fruit. And the banana pepper adds some great flavor, once you use it you will be missing it every time you have bananaless guac after that. If I get a particularly good avocado, I like to chop it pretty rough, if the flavor can hold strong with a big chunk of pure avocado goodness, you have to embrace that, you can make a sort of guacasalsa with nice rough cut on the tomato and onion as well. Of course, all of this is subject to your own tastes, and actually I totally guessed on all of it, having just made it in a kitchen with absolutely no real measuring devices, I will probably come back and tweak the recipe here and there later. Good luck, I will leave you with a little ditty, original artist unknown, popularized my my father in the produce section of every supermarket he has ever entered.
Avocado, to some people you are holy, but you're just guacamole to me.
Edit: A few people have made the recipe and said it is great, thanks! I just wanted to add a couple comments. I forgot to stress the importance of letting the finished guac sit for a while before consumption, an hour or so at least, it helps to let the flavors meld. Also, when storing it, use saran wrap and press it so it is actually touching the top of the guac, removing all air, this keeps it from oxidizing and browning. And I just made a batch with a florida avocado which didnt turn out as well as it had in the past, but the only time I had ever used it before was when I bought it at a little street side produce vendor actually in Florida, so I may be spoiled. The one I bought here was strangely sweet and too watery, I think that I will only recommend the larger florida avocado if you are actually in Florida.