Serves a party of 6 or makes about 2 cups.
Ingredients & Prep:
4 medium size, ripe avocados (use Hass if you can find them)
2 TBS finely minced red onion
2 cloves of garlic, minced
1/8 tsp cayenne powder (makes a mild spicy level)
1/4 cup packed freshed cilantro, chopped small
1/2 tsp kosher salt
1 tsp ground cumin
3 TBS fresh lime juice (about 1 1/2 limes)
Directions:
Halve the avocados, remove the pit. Using a dish towel to hold the avocado easily, scoop the flesh into a medium bowl by inserting a spoon between the flesh and the skin.
Add all the ingredients to the bowl. Using a fork or a potato masher, mash until just combined, but a little lumpy. With a rubber spatula or a spoon stir the mixture to ensure the spices are combined well. Taste it and add more salt or cayenne if needed.
To store the guacamole, cover with plastic wrap pressed directly to the surface of mixture (no air between) and refrigerate. Let the guacamole come to room temp before serving.
