Guacamole

Guacamole 4 ripe avocados 1/4 c onion, finely chopped  3 green onions, thinly sliced  !/2 jalapeño, finely chopped 1/2 bunch of fresh cilantro, finely chopped 1 or 2 roma tomatoes, diced 1/2 lime, juiced 1/2 tsp kosher salt  1/2 tsp pepper Finely chop the onion, jalapeño, cilantro then place in a medium size bowl.  I use a food chopper or food processor for this.  Next scope ripe avocados into the bowl remove pits. (save one pit for later)  Mash the avocado against sides of bowl with a fork.  Mash to desired consistency.  Stir to mix everything together.   Dice tomatoes. Add tomatoes, lime juice, salt and pepper.  Mix everything together, bury reserved pit in the guacamole.  The pit helps keep the guacamole from browning as fast.   *You can tell if a avocado is ripe by pressing the top by the stem with finger.  It should not be hard.  It should give but not to much or it is overripe and brown in middle.     *I like to buy hard avocados place them in a brown paper bag with an apple.  Put the bag in my pantry for 3 or 4 days.  This ripens them perfectly.  Just don't forget them.   *Cut the stems off cilantro before chopping.  I usually slice the stems off below the last shoots of leaves or below where the twist tie is .  You can do the whole bunch at once.   *Press down and roll lime in circles on table before juicing.  It yields more juice.