• Peel and seed the avocados. Mash the avocado and lime juice together using a large fork or potato masher until smooth.

  Stir in the red onion, tomato, and jalapeño.

  Season with kosher salt and black pepper to taste.

  For best results, serve immediately or within an hour or two of preparing. Keep refrigerated until ready to serve.

Notes

• If you prefer a chunkier guacamole, mash the avocado less.

  Add more jalapeño for extra heat, or omit it for a milder version.

  This guacamole is best enjoyed fresh but can be stored in the fridge for a short time.