Peel and remove the pits (save pits for later) from the avocados and mash together with the lime juice, minced garlic, salt, pepper, and cumin using a fork or potato masher.

Fold in the chopped jalapeno, shallot, tomatoes, and cilantro (if using) until incorporated. Add the avocado pits back into the finished guacamole to prevent it from turning brown. Serve immediately or cover and refrigerate for 2 hours to allow the flavors to develop and meld.