2 ripe Haas avocados, halved and pitted
1 tbsp. fresh lime juice
2 plum tomatoes, seeded and chopped
1/4 cup Spanish onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tbsp. jalapeño, cored, seeded and finely chopped
Fresh ground black pepper
In medium bowl, spoon flesh from each avocado; add lime juice and mash with back of fork or potato masher. Add tomatoes, onion, cilantro and jalapeño and continue mixing until desired texture is reached. Season with kosher salt and freshly ground black pepper to taste. If making guacamole in advance, cover with plastic wrap placed on surface of guacamole and refrigerate. Guacamole is best served within an hour or two or avocados will begin to discolor.