4 ripe Haas avocados
2-3 tablespoons freshly squeezed lime juice
1 garlic clove, minced (I like to use garlic press)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium roma tomato, seeded, and small-diced
Cut the avocados in half, remove the pits, and dice the flesh in their shells then scoop into a large bowl. Immediately add the lime juice, garlic, salt, and pepper and toss well. Add the tomatoes. Toss lightly. This makes a chunky guacamole. Serve immediately or cover with plastic wrap and refrigerate.