Cut the avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the red onion, mince the jalapeño (remove seeds for milder heat), chop the cilantro, and if using, seed and small-dice the tomato.

Mash avocados

Using a fork or potato masher, gently mash the avocado to your preferred texture — leave some small chunks for a rustic guacamole or mash smooth for a creamier dip.

Mix and season

Add the lime juice, diced red onion, minced jalapeño, chopped cilantro, sea salt, and black pepper to the mashed avocado. If using, add the diced tomato and a pinch of ground cumin. Fold everything together until evenly combined. Taste and adjust seasoning with additional salt, lime juice, or jalapeño as needed.

Rest briefly

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. If not serving immediately, press plastic wrap directly onto the surface to minimize browning and refrigerate for up to 4 hours.

Chips & Serve

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

Spoon the guacamole into a serving bowl, garnish with extra cilantro leaves and a lime wedge on the side. Serve immediately with tortilla chips.