Guacamole

I've committed myself to educating you (and myself in the process) more on the topic of food, and so today I bring you a history lesson (via Wikipedia) on my favorite dip. Guacamole is of Aztec origin (present day Mexico) and was traditionally made with a molcajete (mortal and pestle- which is still the most authentic way to do it). Spanish conquistadors fell in love with it as well and carried the recipe back to Spain. Traditional ingredients include everything I have listed below.

You can make your guacamole unique by adapting it to your own taste. Sometimes I like to leave it full of avocado chunks, and other times I mash it to a pulp. I always include tomatoes... I am fond of the substance and bright red color they add. But never ever leave out the limes (or lemons). Their enzymes prevent the avocado from turning brown before you get it to the table (and will keep it looking green for up to a couple days if not exposed to air).

INGREDIENTS
3 large ripe Hass avocados, pitted and halved
1 large lemon, juiced (or 2 limes)
1/2 onion, diced
1 clove garlic, minced
1/2 jalapeno pepper, finely diced (more or less depending on the level of heat you want)
handful fresh cilantro leaves, roughly chopped
2 Roma tomatoes, seeded and diced
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/4- 1/2 tsp. cayenne pepper (once again, to taste depending on how much heat you want)

DIRECTIONS
1. Scoop the avocados out of their skin, place them in a small bowl, and mash them with a fork (or potato masher) to desired consistency. Add the remaining ingredients and stir to combine.

2. Place plastic wrap directly over top of the guacamole so that it doesn't brown and refrigerate for 1 hour before serving.

Serves 6-8.

(Adapted from Food Network)