Avocados can be very temperamental. I thought I had mastered how to start ripening them on the counter, then refrigerate them so they slowly soften, and manage to use them up before they rot. But this summer I found myself with 6 ripe avocados that needed to be used immediately. With no real way to do that, I made this chunky guacamole, then divided it up into 2 cup containers to freeze for another time.After halving the avocados and removing the pits, scoop them out of the skin and remove any black spots. Use a large knife to cut them into chunks and throw those into bowl.Add a small white onion, a seeded jalapeño, and a large handful of fresh cilantro to the bowl of a food processor and pulse until finely minced like this. Add that to the avocados along with the juice of 1-2 limes, then use a potato masher to mash everything and mix together.I like to keep some of the chunks large, so I add them at the end. Season with salt and pepper at the end to your taste and either serve right away, or spoon into a bowl and press some plastic wrap on the guacamole to prevent it from browning if you’re going to serve it later in the day. If you can’t use it right away, scoop it into covered containers and freeze.