Guacamole

This made a lot more Guacamole than I was anticipating. PD and I ate it with some nachos made on a pizza stone - something I highly recommend (the pizza stone keeps the nachos crispy and warm and the cheese helps season the stone, win win!) We also added it on top of tofu scramble made with mushrooms, onions, garlic, salsa, and peppers for a delicious spicy brunch. There was even enough left to bring over to a friends for a board game night. Next time I might use a little less red onion, sometimes I find it a little over powering. Also, 2 teaspoons of Sambal Oelek might be a little much for some tastes, it was quite spicy.

Ingredients

3 avocados, peeled, pitted and mashed
4 tablespoons lemon juice
1/3 cup red onion, finely chopped
Handful of cilantro, finely chopped
1 tomato, diced
2 teaspoons Sambal Oelek chili paste
1/4 teaspoon ground cumin
Salt to taste

Directions

1. In a medium bowl, mash together the avocados and lemon juice. Mix in onion, cilantro, tomatoes, and garlic. Stir in Sambal Oelek, cumin, and salt to taste. Refrigerate 1 hour for best flavor, or serve immediately.