Cut tomatoes in half and remove seeds. Dice tomatoes and set aside.

Dice red onion.

Cut jalapeno in half, deseed and dice.

Crush garlic through a garlic press.

Chop cilantro.

Cut avocados in half, remove seed and scrape out pulp into a large bowl. This is the best tool for working with avocados. Using a large fork smash avocados.

Immediately cut lime in half and squeeze over avocados. I find using a reamer does the best job at squeezing juice from the lime. Using the entire lime will decrease your chances of the guacamole dip turning brown.

Add all chopped ingredients including salt and pepper to avocados and stir until well blended.

 Serve with tortilla chips.

Note: For any left over dip store in the refrigerator in a container and cover with plastic wrap. Make sure the plastic wrap is touching the guacamole so no air can get to the dip.