Finely chop the cilantro, jalapeno and tomato and set aside.
Finely chop the onion and mince the garlic, add them to a bowl with the lime juice.
Halve the avocados and carefully remove the stones. Use a knife to cut into the stone, twist, and remove. Scoop out the avocado and add to the bowl with the onions and garlic.
Mash the mixture together. I used a potato masher but a fork will work too. Leave larger chunks if you enjoy some more texture in your guacamole.
Add the jalapeño, cilantro, tomato, and sea salt to the mixture. Mix until combined, taste and add more ingredients to taste if needed (jalapeno, lime juice etc). Serve.
Fresh and good quality ingredients will make the best tasting guacamole, make sure your avocados and tomatoes are ripe and all other ingredients are good quality.
To cut an avocado safely, cut it in half then remove the stone by gently tapping a sharp knife on top of the stone so it's embedded, twist the knife to dislodge the stone, and remove it from the flesh. The avocado should be ripe enough to scoop the flesh out with a spoon into a bowl.
You can use a fork or potato masher to mash the avocados to the consistency you like (chunky or smooth).
Make sure to finely mince the garlic you don't want to come across any big chunks.
Taste your guacamole as you go, add salt, extra lime garlic jalapeño, etc at the end if needed.
If your avocados are on the small side and you don't seem to have enough you can add a little sour cream to bulk it out.
Marinating the onions and garlic with the lime juice as you work on the rest of the recipe takes the bite out and imparts a great more mellow flavor. You can reserve some of the marinated onion and add it back in at the end to taste if you're not the biggest fan.
You can use this guacamole to fill Deviled Eggs, it's so delicious!
Additions - you can mix up the flavors by adding in creamy hummus or spices such as cayenne pepper, cumin, or paprika.
You can easily double or even triple this recipe to serve more people.
Storage - sprinkle over more lime juice and place plastic wrap directly on top of the guacamole. Store in the fridge for 3-4 days.