Naked Guacamole - cooking recipe

Ingredients

2 Hass avocadoes, perfectly ripe
3/4 teaspoon kosher salt (to taste)
1 1/2 teaspoons lime juice, freshly squeezed
1 ripe roma tomatoes or 6 -8 sweet cherry tomatoes, seeded and finely chopped
1/4 of a white onion, finely chopped
12 large fresh cilantro stems, stemmed and roughly chopped

Preparation

Remove the seed and peel from the avocados and place in a bowl or molcajete.
Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
Taste for seasoning.
If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.