Slice avocados in half lengthwise and scoop the flesh from the skin with a spoon. Place avocado in a mixing bowl.
Squeeze lime over the avocados. Add salt, cumin, and chili powder.
Use a fork (or potato masher) to mash the avocado to desired consistency - you can make a chunky guacamole or mash it as smooth as you'd like. I personally like a bit more chunky guacamole.
Add the chopped cilantro and diced tomatoes and stir to combine.
Serve guacamole immediately with chips, veggies, or your favorite Mexican dish!
Notes
Guacamole can be stored in the refrigerator, covered, for 1-2 days. The top will turn brown from its contact with the air, but the guacamole underneath should remain bright green.Notes: Use ripe avocados for the best flavor. Avocados should give just slightly when squeezed gently. Avoid avocados that feel fluid under the skin. A few brown spots in the avocado flesh are just fine and perfectly edible.Some people claim that keeping an avocado pit in the guacamole will prevent it from turning brown, but I’ve never found this to be effective.Additional optional mix-ins: pico de gallo, additional chili powder, diced jalapenos, finely diced red onion, or hot sauce.