Pick ripe avocados that give a little when pressed and bounce back slightly.

Cut and remove the flesh, then set aside.

In a molcajete or mortar and pestle, grind together the chopped pepper, sea salt, and diced red onion.

Roll the lime first to get more juice, then squeeze some in. Add the cilantro and keep grinding until fragrant.

Add the avocado and mash until it reaches your preferred texture.

Add diced tomato, but remove the watery seeds and insides first so the guacamole stays thick.

Add more salt or lime juice as needed until the flavor tastes just right.