2 Ripe avocados
1 lime; juiced
1/4 cup of chopped cilantro
1/2 red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
Salt and pepper to taste
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon ground cumin
Half and pit the avocados with a spoon, scape out the flesh out into a bowl. Using a fork, roughly crush. Stir in lime juice. Add remaining ingredients and fold to combine. Press a sheet of plastic wrap against the surface of the guacomole. Refrigerate until 1/2 hour before serving. Serve with Fried Yucca
