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2 tablespoons finely chopped cilantro
1 1/2 tablespoons finely chopped white onion
2 serrano chiles, finely chopped (seeds removed for mild)
1 teaspoon salt, or to taste
2 large ripe avocados
1/2 finely chopped, unskinned tomatoes
Combine the chopped cilantro, onion, chiles, and salt, and chop again
until all ingredients are well blended together, then add chopped
tomato.

Mash avocados, leaving them a little lumpy.

Combine avocados and previous ingredients.
(1)  Serrano chiles are fairly hot; it may be wise to reserve some of
the chopped chiles and add later if you decide you would like a hotter
guacamole.  Discarding the seeds and membrane will reduce the heat.

(2)  Lime juice squeezed over the top  of completed guacamole will
help preserve the vibrant green color.

(3)  Use Haas avocados if they are available.