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    3 Haas avocados, halved, seeded and peeled
    1 lime, juiced
    1/2 teaspoon kosher salt
    1/2 teaspoon ground cumin
    1/2 teaspoon cayenne
    1/2 medium onion, diced
    2 Roma tomatoes, seeded and diced
    1 tablespoon chopped cilantro
    1 clove garlic, minced
     1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
     2. Using a potato masher add the salt, cumin, and cayenne and mash. 
     3. Fold in the onions, tomatoes, cilantro, and garlic. 
     4. Cover and let sit in refridgerator for 1 hour and then serve.
    NOTE: Put the seed of one of the avocados in the guacamole
          to keep it from turning brown.