Scoop the avocado flesh into a large bowl and mash roughly with a fork, leaving some chunks for texture.

Fold in the red onion, jalapeno, cilantro and diced tomato if using.

Add the lime juice and salt, stirring just until combined.

Taste and adjust salt or lime, keeping in mind the chili itself is already seasoned.

Press plastic wrap directly onto the surface of the guacamole until ready to serve; this keeps it from browning while you finish the rest of the spread.