1small jalapeno chile,stemmed, seeded, and minced (I usually leave this out since Reuben doesn't like heat)
2tablespoons– 1/4 cup fresh cilantro leaveschopped
1/4– 3/4 teaspoon sea saltor to taste
1/2– 3/4 teaspoon ground cuminor to taste
1– 2 tablespoons lime juiceor to taste
Cut the avocados in half, remove the pits, and score with a knife in several places both lengthwise and crosswise. Use a spoon to remove the flesh into a medium-sized bowl.
Add the remaining ingredients to the avocados. Mash lightly with a potato masher or fork and stir until well combined. Taste and adjust seasonings if necessary. For best flavor, allow the ingredients to meld: press a piece of plastic wrap onto the guacamole and place in the refrigerator for 1 hour. Serve cold or at room temperature.
Recipe adapted from Cook's Illustrated
The Best Guacamole Recipe https://www.butteredsideupblog.com/guacamole/