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SERVES:
Makes approx. 4 cups

INGREDIENTS:
4 ripe avocadoes, halved, pit removed, flesh scooped out and mashed
2 Roma tomatoes, quartered, deseeded and diced
1/2 cup chopped cilantro
1/3 cup finely diced sweet onion
1/2 large jalapeno pepper, deseeded and finely diced
1 small clove garlic, peeled and finely minced
Pinch salt
Juice of half lime
1/4- 1/2 tsp ground cumin

PROCEDURE:

As far as the avocadoes go, they should feel slightly soft to the touch, kind of like a ripe peach would feel, and you want to use a knife to very carefully cut all around the avocado lengthwise around the pit and then twist it to separate the halves and very carefully use your knife to remove the pit and finally use a spoon to scoop the flesh out of the skin into a large mixing bowl.

Obviously, you'll need to cut up all the other things you're using for the guacamole and it's a good idea to quarter and remove the seed part of the Roma tomatoes before dicing those and it's also a good idea to firmly roll the lime on the cutting board to loosen up the juice a bit.

Use a fork to mash the avocado up a bit in the mixing bowl before adding the rest of the chopped ingredients and folding those in.

HINTS:

The simplest version of guacamole is mashed avocado with limejuice, garlic and salt, so it's up to you if you want to leave any of the other things out. Serve with corn tortilla chips.