Chunky Guacamole

Makes 2 1/2 to 3 cups

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

INGREDIENTS

3 medium avocados, ripe, (preferably Hass)

2 tablespoons minced onion

1 medium clove garlic, minced

1 small jalapeño chile, minced (1 to 1 1/2 teaspoons)

1/4 cup minced fresh cilantro leaves

1/4 teaspoon table salt

1/2 teaspoon ground cumin (optional)

2 tablespoons lime juice

INSTRUCTIONS

1. 1. Mince onion, garlic, and jalapeno and place into a medium bowl.

   2. Halve one avocado, remove pit, and scoop flesh into the bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
   3. Halve and pit remaining two avocados, and prepare cutting into chunks.  Leaving the avocado in the shell, I make several thing slices running a knife longwise down the avocado being careful not to slice through the shell.  Then make several slices going the opposite direction, forming small cubes. Gently scoop out avocado into bowl with mashed avocado mixture.
   4. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving.  This keeps the avocados from turning brown.)