The BEST Guacamole EVER

I went to a Whole Foods cooking class with a chef from Rosa Mexicano and he shared this recipe. It is simple and delicious!

Ingredients Part 1:
For Chile Paste:
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeno (I usually use 3-4 slices of jarred jalapeno)
1 teaspoon salt

Grind the above ingredients in a "molcajete" (wish I had one). You can also use a fork to smash the ingredients to a paste. It takes about 3-4 minutes and everything gets wet, but not thick.

3 Ripe, but firm AVOCADOS:
The chef said to look for black, with a hint of green. They should give to the touch, but not soft. I spend a lot of time checking out the avocados when I make this, but haven't had too much bad luck.
To cut the avocados: Cut them in half and remove the seed. Carefully "score" the avocados, making 3-4 evenly spaced cuts lengthwise and crosswise. Then scoop out the pieces with a spoon and add to the paste. This is apparently the key to the Rosa Mexicano guac. Nice, big pieces of avocado.

The Rest of the Ingredients:
3 tablespoons diced tomato
2 firmly packed tablespoons fresh chopped cilantro
1 tablespoon finely chopped white onion
Salt to taste

Add the rest of the ingredients to the chile paste and avocados. Fold gently to keep the avocado pieces large. Serve immediately with chips.