Is this REALLY the best guacamole recipe, ever?

I follow the Cookie+Kate blog as I really like a lot of the tasty vegetarian recipes posted there. Of late, I've also got into Mexican food - though not too spicy! So I was wondering who else agrees with Kate that this is the best guacamole recipe out there? Be interesting to hear from aficionados of Mexican cuisine.

Learn how to make the best guacamole with this recipe! This genuine guacamole recipe turns out perfectly every time, and it's so easy to make. Recipe yields about 2 1/2 to 3 cups guacamole, depending on your avocados (divide or multiply as necessary).

Ingredients

• 4 medium ripe avocados, halved and pitted
• 1/2 cup finely chopped white onion (about 1/2 small onion)
• 1/4 cup finely chopped fresh cilantro
• 1 small jalapeño, seeds and ribs removed, finely chopped
• 3 tablespoons lime juice (from about 1 1/2 limes), or more if needed
• 1/4 teaspoon ground coriander
• 1 teaspoon kosher salt, more to taste

Instructions

• Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas. Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
• Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine. Taste and add additional salt (I often add up to 1/2 teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don't worry—it will mellow out after a brief rest).
• To store leftovers, transfer the guacamole to a suitably sized, more vertical container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.

Notes Recipe adapted from Kathryne Taylor's cookbook, "Love Real Food. Change it up": This guacamole is perfect as is, but if tomatoes are in season, try adding in chopped ripe (seriously red!) seeded tomatoes. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.

bon appetit