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Add the chopped onion to a small bowl and cover with hot water. Set aside for 5 minutes and drain. This simple step tones down the raw flavor of the onions.
Cut avocados in half lengthwise, remove the pit, scoop out the flesh, and add to a bowl.
Use a fork to mash the avocado into a chunky dip.
Stir in the drained and rinsed onions, lime juice, cilantro, tomato, and salt. If you are adding it, add the finely chopped jalapeño.
Taste the guacamole and adjust with more salt or lime juice.
Guacamole is best when eaten soon after making it, but to store it and prevent it from turning brown, press plastic wrap down onto the guacamole and refrigerate for up to two days.