Mmmmmm….delicious, velvety guacamole. What could be better? Not much, I tell ya. This version is tomato free, because in my family, someone might have an attack of some sort if a tomato were to be discovered in their food. They don’t know what they’re missing. Feel free to add them to your own…I sure would.
3 very ripe avocadoes
1/2 small red onion, minced
2-3 cloves garlic, minced
3 tablespoons cilantro, chopped
juice of 1-2 lemons
1/2 teaspoon cumin
salt and pepper to taste
(you can also add chopped tomatoes)
Mash avocadoes with a fork.
Add remaining ingredients and stir until combined.
Try to make the guacamole right before serving, but if that’s not possible, be sure to put the avocado pits in the guacamole and cover tightly with plastic wrap (actually touching the guacamole-removing all air bubbles). Contact with air causes the avocadoes to blacken, and this will help prevent that from happening.