2tablespoonsfreshly squeezed lime juice about 2 limes
Cut the avocados in half. Carefully remove the pits. I do this by using a sharp chef's knife to lodge into the pit and twist it out.
Scoop out the flesh of two of the avocados and place into a mixing bowl with the lime juice and salt. Mash well with a fork or potato masher until the mixture is smooth.
Cut the remaining avocado into chunks. Scoop out chunks of avocado into a mixing bowl.
Cut the tomatoes into quarters and then use a small knife to cut out the seeds, or a teaspoon to scoop the seeds out. Then finely dice the tomatoes.
Add in the onion and tomatoes. Gently combine.
Taste and season with additional salt if needed.
How to Select Ripe Avocados: Select avocados that yield when gently squeezed, but avoid avocados that are mushy or overly soft. Pro-Tip for juicing limes: Microwave for 20 seconds and then roll on a counter. Cut open and squeeze. Tomatoes: Use Roma or vine-ripened tomatoes. But be sure to remove the seeds from the tomatoes to prevent the guacamole from being watery.Kosher salt is best as it enhances food, while iodized salt makes food taste salty. If you feel your guacamole is lacking flavor, add a pinch more salt and test again.Store Guacamole in a deep, narrow bowl and place the avocado pits in the guacamole (this helps slow the browning process.) Then sprinkle the surface with extra lime juice. Wrap with plastic wrap, pressing the plastic wrap on top of the surface of the guacamole. This will help the guacamole from coming in contact with air. Store for 2 days in the refrigerator.