Add the salt and mash until it's a smooth consistency.
Fold in the remaining ingredients and mix.
Taste the guacamole and adjust the seasoning.
Notes
This is Chipotle's recipe, I doubled mine and I also use a chopper for the onions and jalapeño.FOR THE CHIPS:Take small corn tortillas and cut them into 4's. Brush both sides of the tortilla with olive or vegetable oil (I also added a squeeze of lime juice to the oil) and sprinkle with a generous amount of salt. Bake at 425 for 5 minutes and then flip and bake for another 4 - 6 minutes or until crispy.