Mike's Fiesta Guacamole

• 3 large Ripe Avacados
• 1 small Head Garlic finely minced
• 1/4 cup Cilantro rough chopped
• 1 cup White Onions finely minced
• 1/4 cup Purple Onions finely minced
• 1/4 cup Tomatoes finely minced - seeds removed
• 1/4 cup Jalapenos finely minced-wear gloves to chop
• 2 small Limes one for garnish
• 1/2 tsp Granulated Salt
• 1/2 tsp Ground Cumin
• 1/2 tsp Cayenne Pepper
• 1/4 tsp Black Pepper
• 1 head Fresh Cabbage for garnish - optional
• 1 bag Tortilla Chips

1. Authors Note: Do not make this avacado dip too early as it will most likely brown and your garnishes will wilt.
2. Wash and chop all vegetables and place in the fridge until ready for them.
3. You'll want to choose your avacados carefully in order to make the best guacamole you possibly can.
4. Here is a picture of three different stages of avacado ripening.
5. Discard any brown portions of your avacado if there be any.
6. Scoop out all avacado from shells and place in a bowl.
7. Add all seasonings and the juice from one lime to the bowl as well.
8. Use a potato masher and mash avacados and seasonings together.
9. Do not over mash.
10. You'll want some chunks in your dip.
11. Fold all vegetables gently into your mashed avacado just until mixed.
12. If you want to make this dip go even further than two servings, shred cabbage and place at the bottom of you serving bowls and place avacado dip on top of it.
13. It's an old restaurant trick.
14. Sprinkle additional lime juice in the top of your guacamole to keep it from browning and garnish with lime wedges and fresh Cilantro.
15. Cover and chill until ready to serve.

avacados, garlic, cilantro, white onions, purple onions, tomatoes, chop, salt, ground cumin, cayenne pepper, black pepper, cabbage, tortilla chips

Taken from cookpad.com/us/recipes/345482-mikes-fiesta-guacamole (may not work)