Cut the avocados in half, then take the pit out, and scoop out the flesh in a large bowl. Once you’ve cut the avocado in half, place it on a cutting board, use a sharp knife to strike the pit, and then twist and lift it out. Then, using a spoon, scoop out the flesh of the avocados.

Mash the avocados with the salt and lime juice. If you have a large molcajete, you can use that. If not, you can use a potato masher, a fork, the beater from a hand mixer, or even a whisk.

Finely chop the onion, rinse it under cold water, and then drain and pat dry.

Finely chop the chili, tomato, and cilantro. For the chili, the heat comes primarily from the capsaicin contained in the white flesh known as placenta. So, if you don’t want a very spicy guacamole, remove the white flesh and seeds.

Add the onion, chili, tomato, and cilantro to the guacamole, and gently fold everything in.

Taste and adjust for salt, lime juice, cilantro, or chili.