1/2 medium onion, diced
1/2 teaspoon kosher salt
1 lime, juiced
1 tablespoon chopped cilantro
1/2 teaspoon cayenne
1 clove garlic, minced
3 Haas avocados, halved, seeded and peeled
1/2 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
Roma tomatoes, seeded and diced
Place the lime juice, toast to coat and scooped avocado pulp in a large bowl.
When avocados have been coated, then reserve and drain the lime juice.
Using a potato masher stir the cayenne, salt and cumin and mash. After that, wrinkle in the garlic, onions, cilantro, jalapeno and tomatoes.
Add 1 tablespoon kept lime juice. Allow sit at room temperature for an hour and then serve.