South American Guacamole

Best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole. Recipe easily doubles for a larger serving.

• Ready In: 5 mins
• Serves: 2

Ingredients

• 2  avocados, ripe peeled and seeded (large approximately 8 ounce each)
• 1⁄4 teaspoon ground cumin
• 1⁄2 medium roma tomato, seeded, diced
• 1⁄4 cup sweet white onion, minced
• 1  aji  chili or 1  serrano chilies or 1  jalapeno  chili, seeded and minced
• 1⁄4 cilantro, chopped
• 2  tablespoons fresh lime juice
•  hot pepper sauce
•  sea salt
•  pepper

Directions

1. Cut avocado in large chunks and mash coarsely in large bowl with a fork.
2. Add remaining ingredients and blend gently; leaving some small chunks is fine.
3. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.