Cut avocados in half lengthwise, remove pits, and scoop flesh into molcajete or large bowl. If using a molcajete, warm it briefly with hot water, then dry before use.

Mash avocado to desired texture using a tejolote (pestle) or fork: for a premium, slightly chunky guacamole, mash about 60% smooth and leave remaining in 1/2-inch pieces.

Immediately stir in fresh lime juice, kosher salt, ground black pepper, and olive oil to season and slow oxidation. Taste and adjust salt/lime to balance.

Aromatics & Heat

In a small bowl, combine finely minced red onion, seeded and minced jalapeño, and grated garlic. Sprinkle with a pinch (about 1/8 tsp) of the kosher salt from above and let sit 2–3 minutes to soften and marry flavors.

Fold the aromatics into the mashed avocado evenly, keeping some small pockets of onion and jalapeño for texture and bright bites.

Herbs & Add-ins

Add chopped cilantro and gently fold into the guacamole. Reserve a small pinch of cilantro for garnish.

If using tomato, make sure it is seeded (to avoid excess water); fold the small dice into the guacamole last so the pieces stay intact.

Optionally sprinkle in pomegranate seeds for a hint of sweetness and crunch; fold lightly to avoid bursting the seeds.

Finishing

Taste and correct seasoning: add additional 1/4 to 1/2 tsp salt or more lime juice if needed.

Transfer guacamole to a serving bowl (or serve directly in the molcajete). Sprinkle toasted chopped pepitas, reserved cilantro, and lime zest over the top for aroma and texture.

Serve immediately with lime wedges alongside tortilla chips, crudités, or as an accompaniment to tacos.