Use hass avocados to create this creamy, versatile dip. Serve with warm corn tortilla chips.
Slice the avocados in half lengthwise, then remove the pit from each fruit. Reserving one avocado, use a large spoon (or a fork) to scoop the remaining avocados out of their peels and into a large mixing bowl.
Mash the avocado in the bowl with a fork or a potato masher.
Cut the reserved avocado into small cubes while still in the peel. Scoop it into the bowl with the mashed avocado.
Add the diced tomatoes, onion, garlic, jalapeño, and cilantro to the mashed avocado. Season with salt and give everything a good stir.
Pour the lime juice into the bowl and give the guac another stir. Taste the dip and adjust the salt to your preference if necessary.
Transfer the guacamole to serving bowl (this is essential if you've mixed in a metal bowl as the lime juice will react with the metal).
Press a sheet of plastic wrap against the surface of the guacamole to prevent browning and store in the fridge until ready to serve.
Serve the guacamole as desired. It is best enjoyed within 24 hours of preparation.
As the guacamole sits, the surface will turn a brownish-grey color. Skim off the top layer with a spoon to reveal the bright green dip underneath. Discard the discolored portion and serve as usual.