Slice the avocados in half lengthwise. Remove the pits carefully, twist the knife gently in the pit to lift it out safely.

Use a spoon to remove the avocado flesh and place it in a large bowl. Immediately drizzle with a little lime juice to help prevent browning.

Mash the avocados with a fork. For a smooth dip, mash thoroughly; for a rustic, chunky guacamole, leave some pieces intact.

Dice the tomato into small cubes. Remove the seeds if you want to avoid extra liquid, then stir the tomato into the avocado.

Add a few drops of Tabasco (to your taste) or stir in finely chopped chili pepper for spice.

Finely chop the onion and cilantro, then gently fold them into the mixture.

Add the remaining lime juice and salt. Taste and adjust the seasoning, acidity, or spiciness as needed.

Smooth the top, cover the bowl with plastic wrap pressed directly onto the surface, and let it rest for 10 minutes to let the flavors blend. Serve with nachos, tortilla chips, veggie sticks, tacos, or toasted bread.

To keep your guacamole green, smooth the surface, drizzle with extra lime juice, and cover tightly with plastic wrap before refrigerating. It will stay fresh for 24-48 hours.