-
1
Halve one avocado, remove pit, and scoop flesh into medium bowl.
-
2
Mash flesh lightly with onion, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin (if using) with tines of fork until just combined.
-
3
Halve, pit, and cube remaining two avocados, following illustrations at right.
-
4
Add cubes to bowl with mashed avocado mixture.
-
5
Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky.
-
6
Adjust seasonings with salt, if necessary, and serve.
-
7
(Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day.
-
8
Return guacamole to room temperature, removing plastic wrap at last moment, before serving.)
-
9
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.
-
10
Ripe avocados are essential here.
-
11
To test for ripeness, try to flick the small stem off the end of the avocado.
-
12
If it comes off easily and you can see green underneath it, the avocado is ripe.
-
13
If it does not come off or if you see brown underneath after prying it off, the avocado is not ripe.
-
14
If you like, garnish the guacamole with diced tomatoes and chopped cilantro just before serving.
