Molasses Joe's 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 bell pepper
1/4 tsp black pepper
1 fresh jalape¤o (or other hot) chili if desired, seeded and minced


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.
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.  If you place the pits inside the guacamole, it'll stay fresh
longer.  I have no idea why.

3) Limiting surface exposure.  No oxygen means no oxidizing.  Place plastic
wrap directly on the surface of the guacamole, and press it gently down to
squeeze out any air bubbles.  Leave no green surface exposed.