3-4 ripe avocados (cut in half, then sliced horizontally and vertically in a checker board design before scooping out). Save avocado pits for storing leftovers... if there are any!
2 roma tomatoes, diced
1/2 medium onion, diced
1 jalapeño, minced (for a milder guacamole, use half a jalapeño, seeded and minced)
1 clove garlic, minced
1 tbsp chopped cilantro
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp cayenne
1/2 tsp ground cumin
Optional: 1 cup frozen corn (cooked in microwave and cooled) or 1 ear grilled sweet corn (cool before adding to guacamole). This is better with more jalapeño as the sweetness of the corn can over-power a mild guacamole.
Serve with corn chips.
Store in fridge in covered container with avocado pits to slow down the browning process of the avocados.
