COURTNEY FJELDSTED
3 avocados, peeled and mashed, but kept chunky
1 small lime, juiced
1 teaspoon salt
1/3 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour and then serve. To avoid the avocados turning brown, keep the pits in the guacamole.
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