Mix together onion, tomatoes, cilantro, jalapeño pepper and half of lime juice in small bowl. Set aside.
3 tablespoons finely diced onion, 6 tablespoons diced Roma tomatoes, 4 tablespoons finely chopped cilantro, 2 tablespoons finely chopped jalapeño pepper, Juice of 1 large lime,
To make the Guacamole:
In another small bowl, combine the remaining lime juice and avocados. Salt to taste. Stir in half of the pico de gallo into the avocado mixture until thoroughly combined. Top with remaining pico and serve.
2 ripe avocados,, Salt to taste, Juice of 1 large lime,
Notes
Ingredients:
Ripe avocados make the best guac. Choose avocados that are a dark green/brown color and give slightly when pressed.
Any type of tomato can be used. I prefer Romas as they have the least liquid. If using garden tomatoes, drain well before adding to the recipe.
Red or white onion work well in guacamole.
Love spice and heat? Add hot sauce and/or a serrano pepper in place of the jalapeño.
Freshly squeezed lime juice gives the best flavor. It takes just a minute to juice and makes a big difference in the quality of your guacamole.
Taste the guacamole as you make it and add extra salt and lime juice if needed (you need more than you think). If serving with tortilla chips, sample the guac with tortilla chips to get the right seasoning.
Make ahead and storage tips:
You can make the pico de gallo up to two days ahead of time.
Guacamole keeps up to one day in the fridge. Level the surface of the guacamole and press plastic wrap over the surface so it's completely covered and airtight.