Check your 3 ripe avocados halved, pitted, and scooped: they should yield gently to pressure but not feel mushy. Slice each 3 ripe avocados halved, pitted, and scooped in half lengthwise, remove the pit, and scoop the flesh into a medium Mixing Bowl.

Add the 2 tbsp fresh lime juice from about 1–2 limes and ½ tsp kosher salt plus more directly to the 3 ripe avocados halved, pitted, and scooped. Using a Dipping Fork or Potato Masher, mash to your preferred texture — leave it chunky for a rustic guacamole, or mash more thoroughly for a smoother dip. The 2 tbsp fresh lime juice from about 1–2 limes both flavors and helps prevent browning.

Add the finely diced ¼ cup white onion finely diced, minced 1 jalapeño seeds and ribs removed, finely minced, chopped 2 tbsp fresh cilantro finely chopped, and diced 1 roma tomato seeds removed, finely diced. If using, add the minced 1 clove garlic minced or pressed and pinch of 1 pinch ground cumin as well. Fold everything together gently with a Dipping Fork until just combined — don't overmix.

Taste and adjust seasoning. Add more ½ tsp kosher salt plus more, 2 tbsp fresh lime juice from about 1–2 limes, or 1 jalapeño seeds and ribs removed, finely minced as needed. The guacamole should taste bright and well-seasoned — don't be shy with the ½ tsp kosher salt plus more, as 3 ripe avocados halved, pitted, and scooped need it.

Serve immediately with tortilla chips, or press a piece of Plastic Wrap directly onto the surface of the guacamole (making sure no air pockets remain) and refrigerate for up to 2 hours before serving. This prevents browning.