I don’t normally like to brag, but I watched a waiter at a Mexican restaurant make guacamole recently, table-side, and now I make it mostly the same way mine turns out red and a bit spicy, but is still very recognizable as guacamole) and it is terrific every time. I never measure anything, so the ones below are my best esimates.
The soft meat of two fresh avocados.
1/2 cup diced onion, any variety
1 cup diced tomatoes (I use the canned variety with green chilies)
Juice of 1/2 lime (lemon will also work)
One metric ton of chopped Cilantro, less if you don’t love cilantro as much as my family does
2-4 tbsp of Sriracha (my addition, for some kick, adjust to taste)
Combine all ingredients in a medium sized bowl and combine by jabbing into the mixture with two large spoons until desired consistency is achieved.