DIRECTIONS
Add diced onion to a small bowl then cover with warm water, set aside for 5 minutes then drain. This “de-flames” the onions, making them less intense.
Cut avocados in half, lengthwise and remove the pit. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to mash until creamy, but still chunky.
Stir in the tomato, cilantro, cumin, drained de-flamed onions, salt, and diced peppers (if using).
Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
