Halve the avocados, remove pits, and scoop flesh into a medium bowl. Reserve one small avocado pit if you want to help slow browning while serving (optional).

Mash and season

Use a fork or potato masher to roughly mash avocados to your desired texture (some lumps preferred). Immediately add lime juice and kosher salt; mix to combine. The acid helps preserve color and brightens flavor.

Add aromatics

Fold in the minced red onion, chopped cilantro, minced jalapeño (start with half if you prefer milder heat), diced seeded tomato, and ground cumin if using. Taste and add black pepper and more salt or lime juice as needed.

Finish

If desired, drizzle a teaspoon of extra-virgin olive oil over the top and gently stir. Transfer guacamole to a serving bowl. To minimize browning if not serving immediately, press a piece of plastic wrap directly onto the surface or tuck the reserved pit into the center.

Pico de Gallo

Combine the diced roma tomatoes, finely diced onion, chopped cilantro, and minced jalapeño in a small bowl.

Add the lime juice, kosher salt, and black pepper. Stir gently to combine. Taste and adjust seasoning — add more lime or salt if needed.

Let sit at room temperature for 10–15 minutes if time allows to let flavors marry. Keep refrigerated if holding longer than 1 hour.

Chips & Assembly

Arrange warm tortilla chips on a platter or in a bowl near the guacamole and pico. Place the guacamole in a shallow serving bowl and spoon pico de gallo into a smaller bowl alongside or spoon a small heap atop the guacamole for presentation.

Garnish the guacamole with a few extra cilantro leaves and serve with lime wedges on the side for squeezing. Serve immediately.