Using a microplane zester to grate the garlic and jalapeño (or mince very finelinto a large bowl. Add juice of one small-medium lime. Mash in the flesh of avocados, reserving the pits. Add salt, breaking up the flakes with your fingertips, and mash with a fork until you reach a nice partially creamy, partially chunky texture. Chop the cilantro and fold into the guacamole.

In a cast iron or nonstick skillet over medium flame, toast the pepitas. Shake the pan back and forth occasionally to make sure they’re evenly toasted, and remove from heat when they begin to turn a nice golden brown. You may hear a few pops. Let cool a few minutes, then sprinkle them over the guacamole. Garnish with fresh tomato, cilantro, or salsas as desired.