Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
Edited: October 15th, 2009