3 ripe avocados
¼ c. chopped fresh cilantro
1 jalapeno chile, stemmed, seeded and minced
2 Tbsp. finely chopped onion
2 Tbsp. lime juice
2 garlic cloves, minced
½ tsp. ground cumin
Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeno, onion, lime juice, garlic, ¾ tsp. salt and cumin and mash with potato masher (or fork) until mostly smooth. Halve and pit remaining 2 avocados. Carefully make ½” crosshatch incisions in flesh with butter knife; cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes and add to mashed mixture. Gently mash until mixture is well combined but still coarse. Season with salt to taste. Serves 4-6. Makes 2 ½-3 cups.
(Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface).