“Cilantrofied” Guacamole

Two things that say Mexican food to me are the spice cumin and the herb cilantro. And this Guacamole has them both. I bought three avocados at work today for only $1.75 thanks to my friend Daphne. Out of the three, only one was ripe enough to use.
So that means it’s Guacamole time!
All of the ingredients are to taste.
  • One ripe avocado. Pitted and roughly chopped.
  • Juice from one lemon
  • About 3 tablespoons of fresh cilantro, roughly chopped.
  • One tomato, diced.
  • ½ small red onion, chopped
  • Minced garlic (I used the pre-minced garlic in a jar and also used some of the liquid from it).
  • Salt
  • Pepper
  • Cumin
  • Cayenne pepper
I juiced the lemon first so that that I could put the avocado right into the juice. Otherwise, it will start to turn brown. Depending on how you like your guacamole, you can cut it up with a knife or use a spoon or even use a potato masher to break it up.
Combine all of the ingredients in a bowl and enjoy.
I would eat it right away. The next day, it always looks pretty nasty because no matter what you do, they avocado will start to turn brown. And no one wants to eat that.

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