Begin by selecting ripe avocados that yield slightly to pressure. Carefully slice each avocado in half, remove the pits, and scoop the creamy flesh into a mixing bowl.

Using a fork or a potato masher, mash the avocados to your desired texture, aiming for a smooth blend with some chunks.

Add a generous pinch of salt and lime juice to the mashed avocados, stirring gently until fully combined.

In a separate bowl, combine finely chopped tomatoes, red onion, chopped jalapeño, and cilantro. Mix these fresh ingredients until evenly distributed.

Gently fold in the prepared pico de gallo into the mashed guacamole using a spatula.

Transfer the finished guacamole to a serving bowl and optionally garnish with extra cilantro or cotija cheese. Serve immediately.