Ingredients:
- 2 medium-large ripe avocados
-1/3 cup chopped fresh tomato
-the juice of one lime
-1 clove minced garlic
-2 tbsp minced onion (red or white will work)
-1 tbsp minced jarred jalapeño pepper (if using a fresh jalapeño, then use half)
-1/2 tsp kosher salt
-1/2 tsp ground cumin
-2-3 tbsp chopped fresh cilantro
First, a tip about buying avocados. You can always judge ripeness based on how firm they are, like you would for peaches. The outer skin should give a little when you press on it, but it shouldn't feel mushy.
Start by juicing the lime into a medium work bowl, and then add all of the other ingredients except the avocado. Start by cutting the avocado in half around the inner pit. Carefully break the two halves apart and remove the pit. Then use a small knife to score the avocado into little cubes while it is still inside the skin. Take a large spoon and carve out your diced avocado pieces into another small bowl. Repeat for the other 3 avocado halves. Once you have your diced pieces, use a fork to break up the chunks a little bit and create a creamy base for the guacamole. Work quickly, because avocados will turn brown without any acidity (that's why the lime is so important!). Add the avocado into the bowl with the other ingredients and give it a quick stir to incorporate everything. Take a taste to see if the guacamole needs more salt or pepper. This is best to eat the same day (and it will probably get eaten up anyway), but you can store it in the fridge for a few days. Just press plastic wrap onto the surface of the dip and then seal the bowl with another sheet of plastic wrap. Enjoy!
