Legume said:

I don't think I've ever seen a recipe for it, but there must be from Bobby Flay, Rick Bayless and guys like that.

We don't measure, but just add diced tomato, onion, jalapeño or Serrano peppers and cilantro to some mashed avocado.  Try to mash, not blend, you don't want it to be over-mixed or too creamy, chunks are good.  Salt to taste, add a touch of garlic if you like.

I do pretty much what @Legume does, and like @theyolksonyou, I squeeze some fresh lime juice into mine. I like it a little on the chunky side as well. I will often put a dash of ground cumin in mine. If you prefer something creamy you can add a little sour cream.

The absolutely most important part is getting avocados that are the perfect ripeness. I usually get the hass variety. Often, the ones at the store are under ripe so you sometimes have to plan several days in advance; buying the avacados and letting them ripen at home. I believe there is a trick about putting them in a paper bag (but I've never done that). 

If you have leftover, over it with plastic wrap and put it in the fridge. It may turn a little brownish but, just give it a good stir and it will green back up.

Guacamole

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

drano said:

Have made this many times. It's a winner. 

http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html