Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Finely dice the red onion and roma tomato (remove seeds to avoid excess water). Cut the jalapeño in half, remove seeds for milder heat, then mince finely. Chop the cilantro and measure out the lime juice.

Mash avocados

Using a fork or a potato masher, gently mash the avocado to your preferred texture — leave some chunks for a rustic guacamole or mash smoother for a creamier result. Do not over-process; aim for slightly chunky.

Season and mix

Add the lime juice and kosher salt to the mashed avocado and stir to combine. Lime prevents browning and brightens flavor. Add the minced jalapeño, finely diced red onion, and diced tomato. Mix until evenly distributed.

Adjust flavors

Fold in the chopped cilantro, ground cumin (if using) and a small pinch of black pepper. Taste and adjust salt and lime as needed. If you want a smoky or slightly spicy note, add chipotle powder or smoked paprika, and drizzle the olive oil for a slight gloss and richer mouthfeel. Mix gently to incorporate.

Rest and serve

Let the guacamole sit at room temperature for 10–15 minutes to allow flavors to marry. If making ahead, press plastic wrap directly onto the surface to minimize air contact and refrigerate up to 24 hours. Serve with tortilla chips, warm tortillas, or as antojito topping.