1/4cupdiced roma tomatoes(about 1 large roma tomato)
1/4cupdiced white onions
1teaspoonsalt,plus more to taste
In a medium bowl, add avocados. Mash using a potato masher, a fork, or in a molcajete until it's mostly smooth but still has a few chunks.
Add all the remaining ingredients and mix together gently with a spoon.
Taste and season with more salt if necessary.
To store and keep the guacamole from browning, transfer the guac to an airtight container with a lid and spritz a little more lime juice on top. Cover the guac with plastic wrap so that it's touching the guacamole and the sides of the storage container (see photo in the blog post for reference). This helps prevent any oxygen from getting in and turning it brown. Then place the lid on the container and place it in the fridge.