Ingredients
- 3 ripe avocados
- 1/4 c cilantro, chopped/minced
- 1 jalapeno (stemmed, seeded, and minced); the one I used was about 2.5-3" long and added a nice amount of flavor without excessive heat
- 2 TBSP onion, finely chopped (I used yellow, but red would look pretty)
- 2-3TBSP fresh lime juice
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 3/4 tsp kosher salt
Using a sharp knife, halve the avocados and remove the pit. Then, using a cross-hatch pattern, score the flesh with the knife and scoop out with a spoon into a medium-sized bowl. Add the remaining ingredients and mash together using a fork, Mix-N-Chop (a favorite Pampered Chef tool of mine!), or even a potato masher. I like the texture to be mostly smooth, but with some chunks; feel free to make the texture as smooth or coarse as desired. Refrigerate for up to 24 hours, being sure to place plastic wrap directly against the surface of the dip, to slow the oxidation process (which will help the guacamole retain its green color). If needed, add any additional salt before serving. Enjoy!