A Better Guacamole Recipe, one to KEEP

I made guacamole less than a week ago. It was a hit. My husband discovered that it was not only good in tacos or tasty with tortilla chips, but he added it to his breakfast fare (breakfast sausage stir-fried with eggs, with shredded cheese on top, lately, served on top of flour tortillas). He was sad when the guacamole was gone.

So, I made it again today. Even better. Oh my goodness, to die for. We each had three flour tortillas filled with the chicken breast, red onion, and red peppers stir fry, shredded cheese, and guacamole on top. Had to restrain ourselves from having more. Better of the two versions of guacamole. I'm not sure why it tasted so different to me. Only one ingredient was different this time. I used 1 fresh serrano chile, in place of the cayenne pepper. Oh, and the proportions or amount of some of the ingredients were different. The red onion half I used had also sat in the refrigerator since the last time I made guacamole. Here's what I did today:
Ingredients:

• 2 Haas avocados - halfed, seeded, & peeled
• 1 lemon - juiced
• 1/2 tsp kosher fine sea salt
• 1/2 tsp ground cumin
• 1 fresh serrano chile minced (stem and seeds discarded)
  
• 1/2 red onion - diced
• 3 cloves of garlic - minced
• 2 cluster tomatoes - diced
• part of a red pepper

Directions:

Let the peeled, seeded avocados bathe or bask in the lemon juice (I really must not let the seeds accidentally fall onto the avocados). Then pour some of the lemon juice into a small bowl and set it aside. Add the sea salt, cumin, and serrano chile; and crush the avocados with a potato masher (if the avocados are quite ripe, not much mashing is necessary). Pour the lemon juice back into the mixture, and fold in the garlic, onion, red pepper, and tomatoes. Let the guacamole sit at room temperature of an hour and it's ready to serve.

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So good, so good, so good. I predict that the guacamole will be gone before the end of the night.