Cut avocados in half. To take out the pit, use a little bit of force to hit the avocado pit with a knife and then gently twist and pull it out.
Use a large spoon to get in between the avocado pulp and the skin and scoop out avocado pulp out of each avocado half. Scrape out the inside of the leftover skin if needed. Discard the skin and pits.
Make Guacamole:
Place the avocado pulp into a mixing bowl and mash it with a fork or a potato masher. Make sure the avocados are ripe or it won’t mash well.
Seed and mince jalapeno. Mince red onion and dice tomato. Add veggies to avocado. (Note: for spicy avocado, keep the jalapeno seeds, that's where most of the spiciness comes from.)
Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
Transfer into a bowl and serve with tortilla chips of your favorite veggies.
Video
Notes
Picking Avocados: When selecting ripe avocados, first you are looking for darker green color with some wrinkles but not deep wrinkles. So don’t pick lighter green avocados or ones with deep wrinkles. Also, try to get avocados that have the little stem still attached. Next, pick it up and give it a gentle squeeze. A ripe avocado yields when you gently press it. If it yields too easily, the avocado is over-ripe. If it doesn’t yield at all, it is unripe.
Saving Leftovers: Transfer the leftover dip into a glass container and give it another squeeze of lime juice over the top. Try to get the lime juice evenly all over the top and cover it flush with a sheet of plastic wrap. Plastic wrap should be touching the top of guacamole to create a barrier between the dip and the air.
Store the leftover guacamole in the refrigerator for up to 3 days.