Homemade Guacamole

What I used:

• 3 avocados
• 1 lime (plus extra if storing before serving)
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 small onion
• 1/2 jalapeno pepper
• 2 Roma tomatoes
• 1 Tbsp cilantro
• 1 garlic clove

Mise-en-place

• Halve, peel, and pit avocados, retaining the pits if storing before serving.
• Juice lime.
• Dice onion, jalepeno, and tomatoes.
• Mince cilantro and garlic (or press garlic).

(1)  Using a potato masher or pastry cutter, mash avocados, lime juice, cumin, and cayenne together.

(2)  Fold in onions, jalepeno, garlic, and cilantro.

(3)  Let sit at room temperature for 1 hour before serving.

AUTHOR’S NOTES:

• When tasting guacamole for heat, wait until after this 1 hour timeframe as the spices won’t fully seep into the recipe until then
• If waiting for longer than 1 hour to serve, depress pits in guacamole, cover with additional 1 Tbsp lime juice, and cover tightly with plastic wrap.  When prepared this way, I have had guacamole remain green for up to 3 days.