This is the easiest recipe for restaurant style guacamole - this versatile dip is full of fresh flavors from garlic, cilantro, and lime.
Slice the avocados in half and remove the pit. Scoop out the flesh with a spoon.
Put the avocados, crushed garlic, lime juice, cilantro, and red onion in a bowl and mash it all up using a potato masher. I like to leave some bigger chunks of avocado, but you can make this as smooth or chunky as you like.
Add the sea salt and black pepper. Adjust according to taste.
The finely chopped jalapeno is optional. I usually don't add it because my children don't like spicy things. You can leave it out or add more according to your taste.
If you are not serving this immediately, cover the guacamole with plastic wrap, pressing it down so that there is no air between the guacamole and the plastic wrap. This will prevent it from turning brown.
You can store it in the refrigerator for 2 days, but I really feel that the flavor is best when it's freshly made.