Using a fork or potato masher, mash the avocados to your preferred texture — leave it slightly chunky for a house-style guacamole or mash smooth if preferred.

Add acid and seasoning

Immediately add the fresh lime juice and 1 tsp kosher salt to the mashed avocado and mix. This brightens flavor and helps slow browning.

Fold in aromatics

Add the minced garlic, finely diced white onion, minced jalapeño, chopped cilantro, and diced tomato. Gently fold to combine so the mixture stays slightly chunky. Taste and adjust seasoning.

Season to taste

Stir in ground black pepper and optional cumin. Taste the guacamole and add more salt or lime juice if needed (start with an additional 1/4 tsp salt or 1/2 tbsp lime juice).

Rest (optional)

If you have time, cover the surface of the guacamole with plastic wrap (press the wrap directly onto the surface to minimize air contact) and rest in the refrigerator for 15–30 minutes to let flavors meld. Bring back to room temperature before serving if chilled.

To Serve

Transfer the guacamole to a serving bowl. Garnish with a few cilantro leaves and a light dusting of ground black pepper if desired.

Arrange corn tortilla chips around the bowl and serve with lime wedges on the side for guests to squeeze over the guacamole.