Ingredients- 3 ripe avocados, slightly firm 1 red Fresno chili or red jalapeno, seeded and minced (keep seeds if you like hot!) 1/2 C sweet red onion, diced small juice of 1 lime 1/4 C cilantro, finely chopped 1 T ground cumin salt and pepper to taste
Instructions- Prep all of ingredients before you cut the avocados. Scoop out the avocado and discard skin and pit. Add the avocados to a medium sized bowl and slice them with a sharp knife to quarter them. Add the remaining ingredients. I do that to prevent over-mashing. With a wooden spoon mix and mash until all the ingredients are incorporated but the avocado still has a bit of chunk to it. If the guacamole tastes bland adjust taste by adding more lime juice or salt. If it’s tangy enough but lacks depth add more cumin. The cumin gives it a special complexity.
This is best served the day you make it! Seal the guacamole with plastic wrap by pressing the wrap on the guacamole. so that air can’t get to it. Store in the fridge. Duh.
Note- I use red peppers because they have a nice sweetness to them and I like a little color in my guacamole.
I don’t add tomato, but you certainly can! Use Roma (plum) tomatoes cut them in half and seed them and dice. Seeding them is important because you get rid of a lot of the moisture content that can spoil your guacamole.
For a quick, guac for one check this out.