1-First Step: Gather and prep your ingredients (2-3 minutes) Wash the produce. Finely dice 1/2 small yellow onion and 2 Roma tomatoes. Remove seeds from the tomatoes for a firmer dip. Finely chop 3 tablespoons of fresh cilantro. Mince 2 garlic cloves and finely dice 1 jalapeno with seeds removed if you want less heat. Cut 1 lime in half and keep it nearby for juicing. Have your sea salt measured (1/2 teaspoon).

2-Second Step: Prepare the avocados (1-2 minutes) Slice each of the 3 ripe avocados in half lengthwise and twist to separate the halves. Remove the pits carefully and scoop the flesh into a mixing bowl. If you plan to make a smoother guacamole, use a bowl with a bit of room to mash easily.

3-Third Step: Mash to your preferred texture (1 minute) Use a fork or potato masher to mash the avocados. For chunky guacamole, mash lightly so there are still pieces of avocado. For a smoother guacamole, mash longer until creamy. The texture you choose will change the mouthfeel but not the overall flavor.

4-Fourth Step: Add aromatics and seasoning (1-2 minutes) Add the finely diced onion, diced Roma tomatoes, 3 tablespoons cilantro, minced garlic, and diced jalapeno to the mashed avocados. Squeeze in the juice of 1 lime and sprinkle in 1/2 teaspoon sea salt. Stir gently with a spatula or spoon to combine without overworking the avocado.

5-Fifth Step: Taste and adjust (1 minute) Taste a small spoonful and adjust salt or lime juice as needed. If it needs more brightness, add a little more lime. If it feels flat, add a pinch more salt. If you want more heat, add a bit more jalapeno. Remember that flavors meld as the guacamole rests, so small adjustments now will pay off.

6-Final Step: Serve immediately Serve the guacamole right away with tortilla chips or as a topping for tacos, bowls, or grilled proteins. If you need to hold it for a short time, follow the storage tips below to preserve color and freshness.