Remove stems and stickers from 6 avocados, wash for two minutes. Cut avocados in half, remove pit, scrape out the good stuff.
Mash avocados in a mixing bowl. You don't have to get it to the final consistency yet, but it's easier if they're at least partially mashed at this point.
Add cilantro, chopped red onions, chopped jalapeno, lemon-lime juice, and salt. May add less salt if desired. Continue mashing until smooth.
Put a layer of plastic wrap directly on the guacamole and squeeze the air out, then put another layer of plastic over whatever container you're using. This will keep the guacamole from oxidizing and turning all brown. Depending on how long you keep it in the fridge, the top might turn brown anyway, so just skim off the top layer before serving. Enjoy!