4 large, ripe Hass avocados

2 fresh limes, juiced (about 3-4 tablespoons)

1/2 cup finely diced red onion

1-2 medium jalapeños, finely diced with seeds and ribs removed

1/2 cup chopped fresh cilantro (leaves and tender stems)

2-3 cloves garlic, minced or pressed

1 teaspoon kosher salt, or to taste

1 Roma tomato, seeded and diced

1. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Mash with a fork or potato masher until you reach your desired consistency—usually leaving it a little chunky for better texture.

2. Immediately add the lime juice to the mashed avocado to prevent browning. Stir in the diced onion, minced garlic, finely diced jalapeño, and salt.

3. Fold in the chopped cilantro and tomato (if using) gently.

4. Taste the guacamole and add more salt or lime juice if needed. Serve immediately with tortilla chips.

Pro Tips for Better Guacamole

• Soak the onions: To make the raw onion flavor milder, soak the diced red onion in cold water for 10 minutes, then pat dry before adding to the guacamole.
• Avoid browning: If not serving immediately, press plastic wrap directly onto the surface of the guacamole to remove all air pockets.
• Jalapeño heat: For milder guacamole, remove all ribs and seeds from the jalapeños. Keep them for added heat.
• Texture: If you prefer a rustic, chunky guacamole, try dicing one of the avocados instead of mashing it and folding it in last.