Wash and air dry cilantro and jalapeño pepper. Chef tip: Washed cilantro can be placed in a lettuce spinner to remove excess water.

Finely chop pepper and cilantro; set aside. Chef tip: If you want an extra punch of cilantro flavor, chop up about half of the cilantro stems in addition to the leaves, as they contain more flavor than leaves.

Cut avocado in half, remove pit and reserve. Scoop into a medium size bowl; discard skin.

Add lime juice and salt, then mash, using a fork or potato masher, until texture is about half chunky and half smooth and all ingredients are combined.

Fold in cilantro, jalapeño and tomatoes.

Serve immediately or refrigerate in airtight container for up to 4 days. (Hint: store with pit to help reduce the natural browning that occurs when the avocado is exposed to the oxygen in the air.)

Tip: Leave jalapeño seeds in for more heat; remove for a milder taste.