Simple Guacamole

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   In a medium bowl, mash the avocados and stir in salt.

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   Mix in the tomato, onion, jalapeno, cilantro and lime juice.

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   Cover and chill in the refrigerator at least 30 minutes before serving.

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   My Note: I made the process alot easier by putting all but the avacado in a food processor -- no chopping!

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   It is caliente (hot) tho -- so if you like the dip more mile omit or lessen the jalapeno's.

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   I de-seeded the tomato (used 1 roma) and added 1/4 teaspoons of cumin.

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   I also only used one jalapeno.

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   I suggest more avocados or less of the other ingredients.

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    ** I FOR GOT One thing that recipe does not say and perhaps this is a no-brainer for some: You need to seed the jalepenos and remove the membrane.

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    We almost removed the lining of our mouths!

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    **.

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    Too much salt ruins it.

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    If salty, is over powering.

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    Instead add some garlic powder and you're good!

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    If you plan on making this ahead of time (no more that 24 hours), I find it's best to add the tomatoes right before serving.

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    I find the juice causes the guacamole to brown faster -- even with the lime juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.