Guacamole

 Confession: I used to hate avocado.  Gasp!  I know, totally absurd.  It's one of those things I tried as a kid, spit out, and swore to never eat again.  A few months ago, my husband Josh and I picked up a couple burrito bowls from Chipotle.  I was obviously not paying attention when they asked if I wanted guacamole, because I opened my container to find a huge dollop on top of my burrito bowl.  I was just about to scrap it off when Josh said, "Oh, would you just try it?  It's really good."  And he was so right.  (Don't tell him I said that.)  It was creamy and flavorful.  I instantly regretted depriving myself of such goodness for so long.  

Since then I've found myself ordering avocados on sandwiches and salads.  You could say it's become sort of an obsession.  Just the other day I came home with a bag full of avocados.  When Josh asked me why I bought so many, I replied, "They were ten for $10 at Publix!"

"You know that doesn't mean you have to buy ten to get them for a dollar each, right?"  

I knew.  I also knew they wouldn't be wasted!  Put this dip out for your next gathering.  It's sure to be a crowd pleaser.

Guacamole 

ingredient:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

 

Recipe adapted by Alton Brown