Guacamole

I like a spicy Guacamole that is not too pasty has chunks, ...... and this is it.
For large groups I usually triple this, one batch is good for me and three.
If the avocados are not very big then I add an extra per batch, besides you can't have too much.
I'm also not a very big fan of cilantro, so I hold back a little, but this is the full recipe.

Ingredients

3-4 Haas Avocados
1 Lime, juiced
1/2 tsp Kosher Salt
1/2 tsp ground Cumin
1/2 tsp Cayenne Pepper
1/2 med. Purple Onion, diced .............(about 1/2 cup)
2 Roma Tomatoes, seeded and diced
1 Tblsp Cilantro, chopped
1 Garlic Clove, minced

1 batch

Directions

NOTE: To keep from browning while storing, lay plastic wrap on top of guacamole and squish down No air, no brown.

I prepare all of the other things before starting in on the Avocados, since they will start browning right away.
The size of the Tomatoes and Onion is up to your preference, I like it a little chunky, so my dice is a little bigger.
(1)
Prepare and set aside in one bowl the Onion, Tomatoes, Cilantro, and Garlic.
(2)
Measure out into a small cup
(or whatever) and set aside Salt, Cumin, Cayenne Pepper.
(3)
Juice Lime into a large bowl.
(4)
Now halve and seed the Avocados. Scoop the pulp out with a spoon, ( a medium salad serving spoon works for me) into the large bowl with the lime juice in it. Toss to coat.
(5)
Drain and reserve the excess juice.
(6)
Add the spices to the Avocados and mash with potato masher or spoon to desired consistency.
(7)
Fold in the rest of the ingredients.
(8)
Add reserve Lime juice to taste.
(9)
Let sit at room temp for 1 hour before serving.