Slice avocados lengthwise, twist and split apart to reveal pit. Lay avocado down and sharply strike pit with your knife. Pull pit out with your knife and discard (the pit does not keep avocados from turning dark).

Scoop avocado flesh with a spoon and put in a medium mixing bowl. Add lime juice, evoo, onion, and garlic. Mash with a potato masher or fork until creamy and smooth, with just a few lumps.

Adjust seasoning with salt and pepper. Add in tomatoes and cilantro. Serve with tortilla chips, on tacos, or alongside our Cheesy Party Nachos.

Store guacamole, covered on the surface with plastic wrap or parchment paper, in the refrigerator up to 1 day.