Using a sharp knife, cut the avocados in half. Remove the pits. Scoop the flesh into a medium-sized bowl and roughly crush with a potato masher or fork. Stir in the lime juice.
Chop the tomato as finely as possible. Scrape the tomato flesh and juice into the bowl with the avocados.
Add the onion, garlic, jalapeno pepper, cilantro, salt and pepper and stir to mix.
Press a sheet of plastic wrap on the surface of the guacamole. Let sit for about 1/2 hour at room temperature and then adjust the seasonings; you may want to add more jalapeno pepper, lime juice, salt or pepper.
Serve at room temperature with tortilla chips for dipping.
Recipe courtesy of "Al Roker's Big bad Book of Barbeque" Scribners 2002. Copyright 2002 Al Roker