Ingredients

3 Haas Avacodos

½ White or Yellow Onion (chopped)

4 Cloves of Garlic (minced)

1 Fresh Jalapeno (seeds and membrade removed, then minced)

Fresh Cilantro (minced or chopped)

½ Lime

2 Roma Tomatoes (seeds removed, then chopped)

Ground Cumin

Kosher Salt

Fresh Ground Pepper

Chili Powder

Method

1. Cut each avocado in half and remove the seed from the center.  While still in the skin, slice avocado lengthwise, then across, to form small cubes.  Squeeze the cubed avocado from the skin into a medium sized mixing bowl (I prefer a clear glass one – but that’s just my opinion).
2. Add the chopped onion, minced garlic, minced jalapeno, chopped cilantro, Roma tomatoes and fold into the avocado using a fork.  At the same time, use the fork to mash some of the avocado cubes for a creamier consistency.  Last, add each of the seasonings to taste: Kosher salt, ground cumin, chili powder and fresh ground pepper.  Squeeze in the juice of ½ of a lime and fold in once again.
3. Continue to mash until the mixture is at your desired consistency.  I prefer mine creamy but with small chunks of avocado.  I also prefer to serve with lightly salted or salt-free chips; the guacamole will be slightly salty and you won’t get excess salt from the chips.

Tips: If you can’t find enough ripe avocados, there is a pureed avocado available made with real Haas avocados.  Can’t remember the brand off hand, but it is available at Whole Foods as well as Wal-Mart, and probably a few other places.  It makes a great substitute for fresh, and I’d be willing to bet your guests couldn’t tell the difference.