The first step to making the best guacamole in the world is always grabbing a fresh cold beer. My preference is Bohemia because it has a nice shaped bottle and gold foil on it!

The key ingredient here is the avocado. When I can, I buy my avocados a couple days in advance, that way I can control the ripeness. At the store make sure that the base of the stem is still attached, its a good sign of freshness.

Run your knife through the avocado starting from the stem end all the way around. Twist and separate. To remove the pit carefully drive your knife into it and turn. It should pop right off. Next I slice each piece in half again, and if its ripe enough you can just peel the skin right off. Place the avocado in a bowl. With a fork chop and mash up the avocado to the desired consistency. Some like a smooth creamy guacamole, and some like it more chunky.

At this point I like to add the juice from half of a lime, this will keep the avocado from browning.

Slicing an onion can be a pain, but I find this to be really quick/easy and it makes uniform pieces. Cut the onion in half vertically (through the root) and peel off the outer layer. Place the onion cut side down and make vertical slices leaving a small piece of onion (near the root) to hold everything together. Next turn it and chop it into small pieces. Add this to the bowl.

Mince half of a jalapeño, chop a handful of cilantro and add it to your mixing bowl along with a few pinches of kosher salt. Mix everything together and taste. Try adding more salt and lime juice until its just perfect.