In a large bowl, combine prepared tomatoes, onion, chile pepper or salsa, and lime juice; set aside.
Start by cutting the avocado lengthwise around the seed using a sharp knife with a blade at least 2 inches longer than the avocado.
Place the avocado in the palm of your hand and insert. Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top.
A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside.
To remove the seed, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so.
Turn the knife with the seed, and it will come loose from the inner flesh *you can easily lift it up and out of the avocado.
To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching the end of the avocado. It should pop off from the knife and fall freely.
Score the inner meat with a butter knife both horizontally and laterally. These will be the cubes when the skin is turned towards inside out. If the avocado is ripe flesh should fall out as the skin is turned. Repeat this with the remaining avocados.
Add the diced avocado to the tomato mixture; gently stir together. NOTE: The lime juice will help keep the avocados from darkening. Add cilantro, salt, and pepper to the tomato/avocado mixture; stir until blended.
Let set at least 10 minute for the flavors to blend before serving.
Serve with your favorite corn chips. Of course, do not forget your Fresh Lime Margaritas.
* Removing the seeds keeps the prepared guacamole from getting too watery.
** Sometimes I substitute some prepared salsa instead of using a chile pepper. Learn how easy it is to make homemade Tomato Salsa.
*** I vary the amount of lime juice used according to my tastes at the time.
Chunky Guacamole with Cilantro Recipe: https://whatscookingamerica.net/Appetizers/guacamole.htm