Chop the cilantro, tomato and onion. My recipe calls for equal parts. I always add a little more cilantro and a little less onion, though.
Add a pinch of coarse salt and mix the ingredients together.
Mush your avocados with a fork–not too much.
Mix a few heaping spoonfuls of your tomato, onion and cilantro mixture in with your avocados. Cover what's left and stick it in the fridge. You can mash some more avocados later and add the rest in. Making guacamole in small batches is a way to make sure you always have chilled, fresh guacamole on hand for your guests.