This is my recipe, which was posted slightly differently than how it was submitted. A couple tips:
• you know an avocado is ripe when the skin is black, and there's a little "push" when you slightly squeeze it. Too much "push" and it's over-ripe; too little and it's not ready yet.
• the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it, the avocado's not ready yet.
• to keep the guacamole from turning brown, place plastic wrap directly on top of the finished dish, making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve, remove the plastic wrap and stir the dish with a fork.
• This is ALWAYS best at room temperature.