Prep the aromatics. Mince the red onion and jalapeño. If you want a milder bite, soak the minced onion in cold water for 5 minutes, then drain well. Chop the cilantro and dice the tomato if using.

Halve and pit the avocados. Scoop the flesh into a mixing bowl. If the avocados have any brown spots, remove them—they can taste bitter.

Add lime and salt first. Pour in 2 tablespoons lime juice and sprinkle in the salt. This seasons the avocado right away and helps prevent browning.

Mash to your preferred texture. Use a fork or potato masher. Leave it a little chunky for a rustic feel, or mash smooth if you like it creamy.

Fold in the flavor. Gently stir in the onion, jalapeño, cilantro, and garlic. If using tomato, add it last to avoid crushing it too much.

Taste and adjust. Add more lime for brightness, salt for flavor, and black pepper for a little extra zip. If you like more heat, add extra jalapeño or a pinch of red pepper flakes.

Serve with GF corn tortilla chips. Double-check the package label. Many are naturally gluten-free, but cross-contact can happen during processing.