dash of crushed red pepper and/or cayenne pepper - optional
Cut avocados in half lengthwise; remove seeds. Scoop out avocado flesh from the peel; add to a medium mixing bowl (I use this stainless steel bowl). Using a fork or masher, mash the avocados (not too much; it should be a little chunky).
Add the onion, tomatoes, cilantro, garlic cloves, lime juice, lemon juice, ground sea salt, cumin, black pepper, crushed red pepper and/or cayenne pepper (optional) and mix with a large spoon until blended.
Serve immediately for freshest taste, or refrigerate until ready (see storage tip in Notes section below). Makes roughly 2 cups guacamole.
Pro Tip: To keep the avocado from turning brown- add the guacamole to a glass or plastic sealable container. Before you put the lid on place some wax paper, parchment paper, or plastic wrap over the container and (important part -->) press down onto the surface of the guacamole until it's flat, making sure no air is exposed to the guacamole. Place the lid on over the wax paper/plastic wrap.