My Messican Guacamole:

8 Avacados
2 Tomatoes
1 Spanish onion
1 Sprig of cilantro
2 Fresh jalapenos (not the jar type)
7 Limes
Salt

First dice up the tomatoes, half of the onion and the jalapeno into small chunks.
Dice the cilantro
throw this in the bowl and salt (to taste)
Cut the limes and sqeeze them into a cup (again eyeball it as it should only be around a 1/2 inch in the bottom. Sometimes I get carried away and do a little more) The rest of the limes I save for the Coronas.
Pour juice into the mixture and stir.
Not cut the avacados in half and de-pit them. Throw the slices into the bowl and smash it around. I use a mash potato masher. Put one pit into the mess as this helps keep it fresh a little bit longer.

I usually salt it a little more as this goes great with the beer.

Next time I will put the recipe for my shepards pie.