Jessi’s Guacamole

Halve and scoop out the avocados. Discard pits. Roughly squish the avocados, but only slightly at this point. Squeeze the half lime over the avocados and stir in. If you have an extra juicy lime, go easy and taste it before you squeeze the whole thing in. (The lime helps the guac not go brown as fast, so this is a good thing to do straight-away.) Add a bit of salt; just a good sprinkling. You’ll be adding more later. Crush the garlic. To do this, first finely mince the three cloves. Sprinkle with coarse salt, and use the side of your knife to scrape the mixture across your cutting board. Combine into a pile again. Continue scraping and piling until you have a nice cohesive paste. Add to avocados and stir in. Dice the tomatoes and onion. Stir into the guac. Add a bit more salt and some of the cayenne. If you overdo these, you can add more of the other ingredients, particularly tomato and lime, to undo it, but it’s not as good. Be careful. If you still have any big chunks, break them up. You should have a good somewhat-smooth but still chunky texture.