Molasses Joe's Guacamole I almost always multiply this recipe by two or three. Biggest guacamole is best guacamole! 2 ripe avocados (Haas avocados, not the big California ones) 1 small onion 1 garlic clove 1/2 teaspoon salt Juice from 1/2 lime 1/2 teaspoon ground cumin 1/4 bunch of fresh chopped cilantro leaves 1/3 red or orange bell pepper 1/4 tsp black pepper 1 fresh, ripe (red) hot chili if desired, seeded and minced (Some people add tomato. I don't.) Mince the garlic and mash to a paste with the salt. (A mortar and pestle are best for this. Otherwise, the back of a firm spoon will work.) Mince the onion. (For a giant batch, you can use a food processor, but be careful not to accidentally puree.) Deseed and mince the bell pepper and hot pepper. Halve and pit the avocados and scoop the flesh into a bowl. (Retain the pits if you wish to preserve the guacamole for later.) Mash the avocados with a potato masher (or a fork). Stir in everything else. Avocado, especially in the form of guacamole, loves to turn brown (oxidize) as soon as it can. If you want leftovers, or you wish to prepare the guacamole well in advance, note these three factors that delay the browning: 1) Acidity. The more acidic the guacamole, the slower it'll oxidize. The lime juice is the acidic component, so more lime juice means longer green time. (It's like dipping apple wedges in lemon juice to keep them from browning.) 2) Pits. I'm told that if you place the pits inside the guacamole, it'll stay fresh longer. I have no idea why. (It's also kind of a pain to scoop around them, so I often skip this.) 3) Limit surface exposure. No oxygen means no oxidizing. Place plastic wrap or wax paper directly on the surface of the guacamole, and press it gently down to squeeze out any air bubbles. Leave no green surface exposed.