Ghoulish Guacamole

Ghoulish guacamole served with spookalicious chips (couldn't believe my halloweenie eyes when Mission corn chips created these in 2011).  Make a sinfully large batch - this guacamole will vanish before you can say Boo.

Ingredients (yeilds about 2½ cups)
4 medium Haas avocados, ripe
2 tablespoons finely minced red onions
2 large cloves garlic, finely minced or pressed through garlic pressed
3 tablespoons lemon juice
1¼ teaspoons kosher salt
2 teaspoons ground cumin
½ jalapeno, diced finely OR  teaspoon cayenne pepper (optional)
¼ cup finely chopped fresh cilantro 

1.  In a large mixing bowl, combine lemon juice, garlic and minced onions and set aside to rest.

2.  Extract avocado.  Split avocado in half, remove pit (use a large chef's knife to swiftly and gently have blade come down on pit, twist knife with blade caught in pit, pit should slide right out).  Scoop out avocado flesh into mixing bowl of lime juice, garlic and onions.

3.  Add salt and cumin (and cayenne pepper if using).  Use a potato masher to mash avocados to desired consistency: smooth or chunky?  All you.

4.  Use a spatula to fold in jalapeno and cilantro at this time.  Do not use potato masher or it will bruise the cilantro.

5.  Taste.  If you like more lemon juice or salt, add at this time.  Store guacamole in a container, cover top with plastic wrap with the plastic wrap "hugging" or touching the guacamole to prevent browning, and place airtight container lid on.  Refrigerate for a couple hours or until chilled through.

Serve with Halloween themed chips!  If for some sad reason you cannot find them, blue corn tortilla chips also work great.