This recipe is from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles
1/4 cup finely chopped cilantro
1/4 cup diced plum tomato
3 tbsp. finely diced white onion
2 tbsp. finely chopped jalapeño chiles
Juice of 1 lime
1 tsp. salt
Scrape avocado flesh into a bowl and smash with a fork. Add cilantro, tomato, onion, chiles, lime juice, and salt and mix well.