- 2-3 ripe avacados
- ¼ cup quartered grape or cherry tomatoes
- ¼ cup yellow onion
- ½ of 1 jalapeño and 1 serrano pepper, seeds removed and finely chopped
- Coarsely chopped cilantro, to taste (I like about a teaspoon and a half)
- 1 clove minced garlic
- Juice of two limes
- Splash of lemon juice
- ¼ teaspoon each cumin and cayenne pepper (or to taste)
- Salt and pepper, to taste
- Cut avocados in half. Remove the pit. Scoop out avacado from the peel, put in a mixing bowl.
- Using a fork or potato masher, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Immediately add the chopped onion, cilantro, garlic, and tomatoes. Season with the juice of two limes (about 2 teaspoons), a splash of lemon juice, cayenne pepper, cumin, salt and pepper and mash some more.
- Chili peppers vary individually in their hotness. Start with a half of each pepper (jalepeno and serrano) and add to the guacamole to your desired degree of hotness.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready or serve immediately.