Dice the red onion finely and set aside. Seed and mince the jalapeño, removing the white pith for less heat if you prefer a milder guacamole. Chop the fresh cilantro. Seed the Roma tomatoes and dice them into small, even pieces—this removes excess moisture so your guacamole doesn't become watery. Have all ingredients prepped and ready before you begin assembling.

Scoop the avocado flesh into a bowl, leaving it in chunky pieces rather than starting with a smooth base. Add the diced red onion, minced jalapeño, chopped cilantro, and fresh lime juice all at once. I like to add the lime juice early because the acidity prevents the avocado from browning and also seasons the onion and jalapeño slightly, making them less sharp. Gently fold these ingredients together 3-4 times with a fork or wooden spoon.

Sprinkle the kosher salt, ground cumin, and garlic powder over the mixture. Using a fork, gently mash and fold the guacamole until it reaches your preferred consistency—I aim for mostly chunky with just enough mashing to bind everything together while keeping distinct avocado pieces visible. The texture should look rustic and inviting, not smooth like a purée.

Fold in the diced tomatoes gently—add them last so they stay distinct and don't break down into the guacamole. Drizzle the extra virgin olive oil over the top and give the whole thing one final gentle stir to incorporate the oil's richness. Taste and adjust salt or lime juice if needed, then serve immediately with tortilla chips or as a topping.