Carefully open and remove the pit from the avocados, coarsely chop and place in a medium sized bowl.

Roll the lime between your hands and the countertop using firm pressure, this makes it easier to juice. Then cut the lime in half and juice by hand or with a juicing tool.

Using a potato masher, or a fork, mash the avocados until they are mostly smooth, but still have some texture.

Slice the Roma tomato into approximately 1/4" slices. Remove the seeds and discard. Finely dice the tomato and place into a couple of layers of paper towel to dry - set aside for now.

Peel the paper outer skin from the red onion and mince the red onion, add to the avocado.

Remove the paper skin from the garlic cloves and mince, add to the avocado.

Remove the top and the seeds from the jalapeno and mince the jalapeno, add to the avocado.

At this point, the tomato should be fairly dry, you can add it to the avocado as well.

Stir everything together, just enough to distribute.

Add the cumin, and a bit of salt and pepper. Stir well to combine and taste to determine if you need more salt and pepper.

Serve with tortilla chips. The bowl style tortilla chips offer the best guac to chip ratio!