Use a fork or potato masher to mash the avocados to a chunkly-smooth texture — leave some small pieces for mouthfeel. Continue until desired consistency is reached.

Add aromatics

Add the finely diced red onion, minced jalapeño (start with half if you prefer milder heat), and chopped cilantro to the mashed avocado. Gently fold to combine.

Season and balance

Stir in the fresh lime juice, kosher salt, black pepper, and optional ground cumin. Add the small diced, seeded tomato if using. Taste and adjust seasoning: add additional salt or lime juice if needed. If the guacamole is too thick, stir in up to 1 teaspoon of water to loosen the texture.

Rest briefly

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

Chips & Serve

Arrange tortilla chips on a serving platter or in a bowl.

Spoon the guacamole into a serving bowl and place it alongside the chips. Garnish with extra cilantro sprigs and lime wedges.

Serve immediately. If the guacamole was refrigerated, let it sit 5–10 minutes at room temperature before serving for best flavor.