Begin by slicing two ripe avocados in half, removing the pit, and scooping the creamy flesh into a mixing bowl.

Using a potato masher or fork, mash the avocados to your desired consistency.

Chop the red onion and jalapeño, then add along with the diced Roma tomatoes to the bowl.

Finely chop fresh cilantro and add it to the mixture with a pinch of salt and lime juice.

Serve immediately in a bowl, optionally garnished with lime or additional cilantro.

If leftovers exist, transfer to an airtight container and press plastic wrap against the surface to minimize browning.