4 avocados, halved, seeded, and peeled
2 limes, juiced
½ tsp fine sea salt (not the chunk crystals)
½ tsp ground cumin (or more to taste)
½ tsp cayenne or 1 seeded, diced jalepeno
½ red Spanish onion, diced
½ green bell pepper, diced
2 vine tomatoes, seeded and diced
1 ½ Tbsp chopped fresh cilantro
1 ½ cloves fresh garlic
Mash the ripe avocados in a bowl until it’s slightly chunky. You don’t want it over mashed and too mushy. Stir in the remaining ingredients and add more to taste. 4 avocados is a bit much for these measurements, but it’s a good place to start and add more for your particular taste! I prefer extra cumin. Let guacamole stand for 1 hour before serving.
