2Roma tomatoesseeded and diced OR ½ cup cherry tomatoes, quartered
1tablespoon +chopped cilantro
Peel and dice the onion finely, remember you don’t want to chomp on large chunks of onion; set aside. Next, seed and dice the Roma tomatoes or quarter the cherry tomatoes; set aside.
Place the cubes of avocado into a large bowl. Add the lime juice; toss to coat. Make sure the avocado is coated well, this will keep it from oxidizing and turning brown. Add salt, cumin, and cayenne to the avocado; stir well to incorporate, the more you stir, the more the avocado tends to break down. After the avocados are the desired consistency, give it a taste to see if you need to add more salt; adjust as needed.
Add the onions, tomatoes, cilantro, and grate in the garlic into the bowl with the seasoned avocado. Gently fold in; combine well. Taste and season with salt again as necessary.
Cover with plastic wrap and let the guacamole sit at room temperature for 1 hour. Serve with tortilla chips, vegetable sticks, crackers or as an ingredient. There are endless possibilities!
You can also mash some of the cubes with the back of the spoon to break them down to the texture you want. We like our guacamole extra chunky, but if you like it smooth, break out the potato masher to get the job done faster.Recipe adapted from Alton Brown
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