Cut the avocado in half and remove the avocado stone. Cut the flesh of the avocado on the skin into cubes with a knife, then remove them from the skin with a tablespoon and place them in a separate bowl. If the avocado has some overripe, browner spots, it's a good idea to cut and remove them to keep the guacamole’s color as green as possible.

Peel the onion and chop it as finely as possible.

Remove the stem and seeds from the jalapeño and chop the jalapeño as finely as possible.

Finely chop the fresh coriander.

Cut the tomatoes into four sectors, separate the watery core and cut the sectors into small cubes.

Use a pestle & mortar or a wooden spoon and mash the chopped cilantro, jalapeno and onion together with the juice of half a squeezed lime in a bowl into a soft salsa-like sauce.

Pour the salsa sauce with a pinch of salt over the pre-sliced avocados and stir gently with the pestle or wooden spoon into a smooth, creamy mixture. For best results, leave the avocado with a slightly chunky texture so that the guacamole doesn't become too soft.

For the last step, mix the chopped tomato into the guacamole and stir the sauce evenly.

Taste the guacamole and add salt and more lime juice if desired. Serve and enjoy!