Using a fork or potato masher, mash the avocado to your preferred texture (smooth to chunky). Immediately add the fresh lime juice and stir to combine — this brightens flavor and helps slow browning.

Add aromatics

Fold in the finely diced red onion, chopped cilantro, minced garlic, and diced jalapeño. Mix gently so ingredients are evenly distributed without over-mashing the avocado.

Add tomato and spices

If using, stir in the diced tomato and ground cumin. Season with sea salt and ground black pepper. Taste and adjust: add more lime juice for acidity, salt for flavor, or jalapeño for heat.

Rest briefly

Let the guacamole sit at room temperature for 5–10 minutes to allow the flavors to meld. If not serving right away, press a piece of plastic wrap directly onto the surface of the guacamole (to minimize browning) and refrigerate for up to 2 hours.

Chips & Serving

Prepare chips

Place the tortilla chips in a serving bowl or on a platter. If desired, warm chips in a 350°F (175°C) oven for 5 minutes to refresh crispness.

Plate and garnish

Spoon the guacamole into a shallow serving bowl, leaving a little texture on top for presentation. Sprinkle extra cilantro leaves and crushed chili flakes (if using) over the guac. Serve with lime wedges on the side for added brightness.

Serve

Arrange chips around the guacamole and serve immediately. Recommend consuming within 2 hours for best color and flavor.