3 ripe avocados, pitted, peeled, cut into medium dice
3 ripe avocados, pitted, peeled, cut into medium dice
1 tomato, seeded, finely diced
1/2 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 jalapeño chile, seeded and finely chopped
1 garlic clove, minced
1/4 teaspoon ground cumin
Salt
Corn tortilla chips
The guacamole can be made 2 hours ahead. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve.
In a large bowl, gently fold the avocados, tomato, onion, cilantro, lime juice, jalapeño chile, garlic, and cumin. Season to taste with salt.
Serve with corn chips.