Ingredients
3 Ripe Haas Avacados, peeled
2 Roma tomatoes, diced
½ small red onion
1 tsp minced garlic
½ tsp salt
2 small jalapeno peppers, chopped fine
1 tsp fresh clientro, chopped (optional)
1 tablespoon lime juice (or lemon)
A pinch of cayenne pepper (optional)
Directions
In a medium size bowl, mash the avocados well. Mix in the salt, lime juice and cayenne pepper. Next mix in the tomatoes, jalapeno peppers, cilentro, onion, and garlic.
***I am told it's best to refrigerate the Guacamole for one hour before serving but I can almost never wait!
-Photo courtesy of: Jon Sullivan