In my late 20’s when I moved to southern California, my definition of Mexican food was con queso from a jar with chips for dipping. Oh how delighted I was to find out that was NOT indeed Mexican food. Mexican food is a fiesta to the taste buds and we LOVE to indulge in it around our home.Print
- 5 ripe avocados
- 2 limes, juiced
- 2 roma tomatoes, seeded
- 1 small red onion, diced
- 1 jalapeno, deseeded and diced
- 2 garlic cloves, diced
- 2 teaspoon Ground Cumin
- 1/2 teaspoon salt
- fresh ground black pepper to taste
Cut avocados in half lengthwise, pull apart, remove pit and scoop out insides with a large spoon and put into large bowl. Add remaining ingredients except lime juice. With a potato masher smash to desired consistency. Add lime juice and gently mix with large spoon.
When storing guacamole be sure to use Saran Wrap (or a similar brand) and push the wrap down until it touches them guacamole. This prevents browning.