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Ingredients
- 1/2 med 1/2 med sized red onion, finely minced
- 2 med 2 med cloves garlic, finely minced
- 1 1 jalapeño, seeded & deveined, finely minced (or more to taste)
- 1/4 - 1/2 t 1/4 - 1/2 t cumin
- 3 3 ripe avocados
- 1 1–2 limes
- 1 med 1 med tomato, diced
- 1/8 - 1/4 c 1/8 - 1/4 c cilantro, finely chopped
- 1/2 c 1/2 c frozen corn, thawed (optional)
- Kosher salt
- Fresh ground black pepper
Details
Preparation
Step 1
Add red onion, garlic, jalapeño & cumin into sm mixing bowl.
Halve the avocados & remove the pit by either scooping it out or giving it a careful, firm whack & twist with a chefs knife. Be careful when removing pit from knife to not cut yourself. Use a dish towel or keep your hand on the nonsharpened side of the knife & push the pit off with your fingers.
While still in its skin, cut the avocado into small cubes. This will make the mashing of the avocado in the next step a little easier. Using a spoon, scoop avocado out of skin & into the bowl.
Using med pressure, roll 1 lime back & forth under the heel of your hand on the countertop to help release the juices. Cut the lime in half & squeeze juice into the bowl.
Using a fork, mash the avocado mixture to desired consistency. You may want to leave the avocado a little chunky in the guacamole.
Fold in tomato, cilantro & corn if using. (Corn adds some sweetness.). Season with kosher salt & black pepper to taste.
Let guacamole rest for at least 30 min before serving so flavors can meld. Can make several hours ahead of time. To avoid avocados turning brown, place plastic wrap directly onto guacamole sealing off all outside air. Store in refrigerator until ready to use.
When ready to serve, taste the guacamole & add more salt & fresh lime juice if needed.
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