Finely dice the onion and mince the jalapeño (removing seeds for a milder heat). Chop the sun-dried tomatoes into small pieces, finely chop the cilantro, and juice the lime into a small bowl. Having everything prepped and ready will make assembly quick and ensure even distribution of flavors throughout the guacamole.

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash to your desired consistency—I prefer leaving it slightly chunky rather than completely smooth for better texture. Immediately pour the lime juice over the mashed avocado and stir gently to combine, as the acid prevents browning and adds brightness to the final dish.

Fold in the finely diced onion, minced jalapeño, chopped sun-dried tomatoes (along with a little of their oil for extra flavor), and fresh cilantro. Gently combine until evenly distributed, being careful not to overwork the mixture. Season with sea salt and black pepper, tasting as you go—I like to add salt gradually since the sun-dried tomatoes and their oil already contribute savory depth.

Transfer to a serving bowl and serve right away. Guacamole is best enjoyed fresh, while the avocado is still creamy and the flavors are bright and vibrant.