1 big handful fresh cilantro leaves, finely chopped
1/4 tsp. ground cumin
1/4 tsp. chili powder
Kosher salt and freshly ground pepper
Halve and pit the avacaods; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avacados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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