Halve the avocados and score the pits to remove them. Using a butter knife,
cut the flesh into ‘cubes’ and use a spoon to scoop it into a bowl. Add the
jalapeno, onion, lime juice, and cilantro. Season with salt, pepper and cumin
to taste. Mash with a fork or a wisk until it reaches a ‘chunky’ guacamole
state.