I had my chance to perfect this guacamole recipe when my wife, Lindsay, was pregnant and it was all she wanted to eat. My first piece of advice is to use properly ripened avocados — they should just “give” when you squeeze them. Be generous with the lime juice and salt and, above all, keep it chunky.
In a large bowl, gently fold the avocados, cilantro, lime juice, jalapeños, garlic, and cumin together. Season to taste with salt.