Spicy Guacamole

• 6 ripe hass avocados (about 2 pounds)
• juice from 2-3 limes
• 1 large tomato, seeds and pulp removed, diced
• 1 serrano chili, minced
• 1/2 a red onion, minced
• 3/4 cup chopped cilantro
• 1 1/2 teaspoons kosher salt
• a few turns of freshly ground black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika

1. Cut the avocados in half, remove the pits, and place in a bowl. Squeeze the juice of two limes over the avocados and mix well. This will keep them form turning brown. Use your knife to cut up the avocados, but leave them in fairly large chunks. They'll continue to break up as you mix in the rest of the ingredients.
2. Add the rest of the ingredients. Remember to be mindful of the fresh ingredients, they can be potent at times! Carefully mix everything together, trying not to turn the avocados into complete mush.
3. Taste and add more lime juice, serrano chili, onion, and cilantro if necessary. To store leftovers, or if making ahead of time: cover with plastic wrap directly touching the surface of the guacamole to prevent browning. Refrigerate.

hass avocados, tomato, serrano chili, red onion, cilantro, kosher salt, turns of freshly ground black pepper, cumin, cayenne pepper, paprika

Taken from food52.com/recipes/15787-spicy-guacamole (may not work)