Halve avocados and remove pits. Slice into cubes. Scoop into a medium bowl. Season with 1/2 teaspoon kosher salt. If using, cut the stem and halve the jalapeño pepper. Depending on how spicy you prefer the guacamole, adjust seeds and membrane. Flatten and dice or slice the pepper.
Add the tomatoes, red onion, cilantro, diced jalapeño (if using), lime juice, cumin, and garlic powder. Mix gently. This guacamole can be a delicate dance of consistency and adjusting to taste, so mix gently, then sample. If needed add spice to your liking, then mix again.
If sampling before ready-ready, we understand. In our opinion, Cadillac Guacamole's best chilled, soput a small amount in the freezer, the rest in the refrigerator =)
Garnish with cilantro and sliced jalapeño.
Notes
Adapted from my friend Summer.
Guacamole's best served within the hour. If storing longer, keep fresh and vibrant green by pressing plastic over the surface and up the sides.
If Guacamole lives to leftover, scrape any brown and enjoy. We can't let the goods go, so eat up to four days after making.