Halve and pit each avocado by running a knife down through each avocado, starting at the stem end until you reach the pit. Then continue to cut around the pit until you reach the other side.
Twist apart the two halves of the avocado and remove the pit. Using a spoon, scoop the avocado into a small bowl.
Add the minced garlic, chopped green onions, chopped fresh cilantro, salt, and lime juice.
Mix the guacamole with a fork to break up the avocado into a mixture of smoother and chunkier pieces of avocado. For a smoother texture use the fork to mash the avocado well.
For the best flavor refrigerate for at least one hour before serving. To prevent the guacamole from turning brown, cover the guacamole with plastic wrap; being sure the plastic wrap comes in full contact with the guacamole.
When ready to serve transfer the guacamole to a small serving bowl and serve with crisp tortilla chips.
Which Type of Onion Should I Use?Not all onions taste exactly the same. Some onions are mild and sweet and others are more sharp and piquant. I personally like red onions for this recipe, but you might like a milder flavor. Here are the characteristics of red, yellow, and green onions to help you decide which one you might like best:
Red Onion - sharp and piquant. This onion will be the most aromatic of the three listed here.
Yellow Onion - milder than a red and may be "sweet" depending on where they are farmed. The best choices are from Maui and Georgia.
Green Onion - the mildest onion flavor of these three onions.
How to Keep Guacamole from Turning BrownSmooth the top of the guacamole with a spoon and then cover the surface of the guac with plastic wrap. You must press the plastic wrap onto the entire exposed surface of the guacamole to keep it fresh and green looking.