This recipe does require a bit of chopping, but due to the lime juice, the guacamole can be prepared several hours before serving. Easily doubled… tripled. You can add a bit more salt, depending upon the saltiness of the tortilla chips used.
One perfectly ripe avocado
1 Tablespoon freshly squeezed lime juice
¼ teaspoon ground cumin
Pinch of salt
2 Tablespoons finely minced fresh jalapeño (seeded or not, your choice)
2 Tablespoons finely minced red onion
¼ cup diced fresh tomato
Handful fresh cilantro, large stems removed, chopped
Cut avocado in half, discard the seed, and squeeze the flesh from the skin into a medium bowl. Sprinkle the lime juice, cumin, and salt over the avocado. Use a fork to break-up the avocado into the consistency preferred for your dip, while incorporating the lime juice, cumin, and salt. (I like to leave a few big chunks.) Add the jalapeño, red onion, tomato, and cilantro. Stir just enough to combine. Transfer the guacamole to a serving dish.
This guacamole can be served immediately or refrigerated (covered) for several hours before serving. Serve with tortilla chips.