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4 avocados (preferably black-skinned Haas avacados)
juice of 2 lemons or limes
2 cloves garlic, minced
1/2 onion, finely chopped
4 small or 2 large tomatoes, diced
2 Tablespoons chopped cilantro leaves
1/2 - 1 fresh jalapeño pepper, minced
1/4 teaspoon ground cumin
pinch mild Mexican chili powder, or to taste
salt to taste
Scoop flesh of the avocados into a mixing bowl. Mash to a paste and stir in lemon or lime juice. Gradually add the rest of the ingredients, mixing well, and season with salt.
Serve right away, or lay plastic wrap right on top of the guacamole and refrigerate. Use the same day, as it goes brown very quickly.
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