Cut the avacados in half around the pit; discard pit. Squeeze each half over processor bowl; the meat will easily slide out of the skin. Add all other ingredients, reserving a little of the citrus juices until you are certan the mixture will not get too thin. Process until desired texture, but not too smooth. Taste for seasonings and add what is needed. Refrigerate until use.
Notes: The avacados should be very ripe to make Guacamole. If they need additional ripening after purchase, place them in a brown paper bag with an apple and set out at room temperature overnight. They will ripen quickly. An alternative to using the processor is to just chop every finely and mash the avocado with the back of a fork or spoon. It is very good slightly chunky. The recipe can be made in any amount and the ingredients can be adjusted as desired, with some omitted and others, such as chopped tomatoes, added. The citrus juice is essential to prevent browning of the avacados. Many recipes call for lime only, but I have found that a little lemon, which is more acidic, helps the Guacamole keep longer in the refrigerator. I also heard that the enzymes in the sour cream help prevent browning, which might be why mine stays fresh for several days. And, I think the chunky version keeps longer as well.