re: What's you guac recipe?

3 ripe avocados - they need to give slightly when pressed with my thumb. Chunky cut with about a third of the pulp mashed. I scrape the dark green residue from the inside of the peel as best as I can because I like the color and flavor of that part of the flesh.
2 Tablespoons finely chopped onion
Half of a medium tomato, peeled and diced.
Juice of half of a lime, maybe more / maybe less to get the taste I want.
2 teaspoons Lawry's garlic salt Maybe more to get the taste I want.

Chill - covered with plastic wrap pressed against surface to block oxygen. Serve cold.

I don't like the big green avocadoes. I prefer the black ones and they must be ripe.

Sometimes (not often) a tablespoon or two of coarsely chopped crispy bacon.