2 ripe avocadoes, diced
1 plum tomato, seeded and diced
1/4 of a medium red onion, finely diced
1/2 of a jalapeno, minced
1/2 of a lime, juiced
2 Tbsp. fresh cilantro, chopped
1/4 tsp. ground cumin
1 dash cayenne pepper (or more if you prefer a lot of heat)
Kosher salt to taste
1.) Wash all ingredients thoroughly and prep according to ingredient specifications.
2.) Put all ingredients in a bowl and mix together using a spatula.
3.) Season to taste.
4.) To store: Place guacamole in an airtight container. Cover with plastic wrap, pressing the plastic wrap on top of the guacamole, sealing out the air. Then put on the container lid. This method will prevent discoloration of the avocado due to oxygenation.
Chef’s Note: I like to keep the avocado diced rather than mashed. Once you mix in all of the ingredients, the avocadoes become the perfect blend of mashed but still chunky.