Ingredients

Directions

Prep: 1. Halve the avocados, remove the big seed, and scoop out the pulp into a large bowl. A trick to getting the seed out is to hit it with your knife edge (just hard enough to get the blade embedded slightly) then twist it out. 2. Dice the onion. I like to use the whole onion, but you can use half if you want less onion flavor. 3. Slice the jalapeno in half lengthwise and scoop out the seeds with a spoon. The seeds are the hottest part, and it'll be very spicy if you leave them in. Then mince one half, saving the other for another recipe. 4. Cut the tomatoes in half and scoop out the seeds and pulp, then dice. 5. Pull the leaves off the cilantro (you don't want the stems) and mince it as finely as you can. It's generally a good idea to check with your guests before adding cilantro, because some people hate the taste while others love it. 6. Peel the garlic and mince (or just run it through a garlic press) Cook: 1. Squeeze the lime juice over the avocado pulp, tossing to get it coated. Drain the remaining juice into a small bowl and save it. 2. Smash the pulp. I use a fork, but some people prefer a potato masher. Just make sure to leave it a little chunky. 3. Add the cayenne, cumin, red pepper flakes, garlic, cilantro, and salt, then mix well. 4. Fold in the onions and tomatoes, mixing well. 5. Add some of the lime juice you saved from earlier. I like to use around 4 teaspoons, but just do it to taste. 6. Cover with plastic wrap and let it sit on the counter for 1 hour. This allows the flavors to blend together. 7. Chomp it up with tortilla chips :-D Note that the image was found on Google, but is representative of what this should look like.