Cut the avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Zest one of the lime wedges if you want a brighter lime aroma and set aside. Finely dice the red onion, seed and dice the tomato, finely mince the jalapeño (remove seeds for less heat), chop the cilantro, and grate or mince the garlic.

Mash avocados

Using a fork or a potato masher, mash the avocado to your desired consistency — leave it a bit chunky for texture or mash smooth for a creamier guacamole. Stop when mostly mashed with some small chunks remaining.

Season and combine

Add the lime juice, kosher salt, ground black pepper, and ground cumin (if using) to the mashed avocado. Stir to incorporate. Fold in the diced onion, tomato, minced jalapeño, chopped cilantro, and grated garlic until evenly distributed. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as desired.

Rest and finish

Let the guacamole rest 5–10 minutes at room temperature to allow flavors to meld. If serving later, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours. Before serving, give it a quick stir and sprinkle reserved lime zest (optional) on top.

Chips & Garnish

Prepare chips

If using store-bought chips, transfer them to a serving bowl. If you prefer warm chips and using corn tortillas, preheat the oven to 350°F (175°C). Cut tortillas into wedges, arrange in a single layer on a baking sheet, brush lightly with oil, sprinkle a pinch of coarse sea salt, and bake 8–10 minutes, turning once, until crisp and golden. Let cool briefly.

Serve

Spoon the guacamole into a shallow serving bowl, garnish with extra cilantro leaves and lime wedges. Serve immediately with the chips alongside. Encourage guests to squeeze lime over individual portions to brighten the flavor.