In a large bowl, add the avocados. Using a potato masher, mash the avocados until you reach your desired consistency. I always serve mine on the chunky side.
Add the remaining ingredients and mix well to combine.
*The “heat” of the jalapeño is concentrated in the seeds and in the membrane around the seeds. The more seeds and membrane you leave in the jalapeño, the spicier your guacamole will be.