Always a refreshing snack or side dish, guacamole never goes out of style. Choose the ripest avocados available. They should be soft to the touch like summer tree fruit, without feeling “hollow inside.” Under-ripe or hard avocados can ripen after purchase, usually 1-3 days, if left at room temperature. Ripe avocadoes can be held in the refrigerator for 4-5 days without continuing to ripen.
2 ripe Hass avocados
½ medium red onion
1 medium tomato
1 large clove garlic
3 tablespoons lime juice, or to taste
3 tablespoons chopped cilantro
1 teaspoon ground cumin
salt and freshly ground black pepper, to taste
3 tablespoons olive oil
Split, seed and peel the avocados. Cut in small dice. Chop the onion and tomato. Mince the garlic. Stem, split, seed and mince the jalapeno.
Put the avocado in a bowl and mash. Add the rest of the ingredients, except the olive oil, and mix well. Adjust the seasoning and add the oil to adjust the texture.
Transfer to a serving bowl and serve. Serves 4-6 people as condiment
Can be made up to 4 hours ahead if wrapped well and refrigerated. Serve with warm tortilla chips or fresh vegetables or as an accompaniment to an entrée.