Fresh and flavorful homemade guacamole! So easy and so perfect!
Remove the seed from the avocado and using a spoon, scoop the flesh of the avocados into a shallow serving bowl, discarding any bruised, browned areas.
Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches the consistency you like (I like mine to have some lumps).
Add all of the remaining ingredients to the avocado. Stir to combine.
Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really pop. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).
CHANGE IT UP: This guacamole is perfect as is, but if tomatoes aren't in season, simply omit the tomato. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.
HOW TO STORE LEFTOVERS: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.