Slice each avocado in half lengthwise and remove the pit. Scoop the flesh into a large mixing bowl using a spoon.

Using a fork or potato masher, gently mash the avocados to your desired consistency—leave it slightly chunky for the best texture.

In a food processor, add the diced red onion, tomatoes, chopped cilantro, minced garlic, and freshly squeezed lime juice.

Pulse the mixture a few times until everything is finely chopped and well combined, but not completely puréed—you want a little texture, not a liquid.

Pour the fresh salsa mixture over the mashed avocados.

Gently fold everything together using a spatula or spoon until evenly combined. Be careful not to overmix, as this can make the guacamole too smooth.

Add salt and black pepper a little at a time, stirring and tasting as you go. The salt will enhance all the flavors, so don’t skip this step.

If needed, add an extra squeeze of lime juice for brightness.

Give the guacamole one final taste and adjust any ingredients—more salt, lime, or cilantro—based on your preference.

For the freshest flavor, serve right away. If storing, press plastic wrap directly onto the surface of the guacamole to help prevent browning and refrigerate until ready to serve. Store leftover guacamole in an airtight container.