This recipe is unabashedly stolen from Alton Brown, rather than a true Latin cuisine authority. I made it for a party because it was the first thing to come up when I searched for a guacamole recipe, and it got rave reviews; the cumin is especially nice. I've modified it slightly to suit my preferences.
Guacamole
6 cups, serves up to 10 guests
Toss in bowl:
3 Haas avocadoes, sliced and scooped
1 tbsp. lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
Use a potato masher to macerate the avocadoes with the seasoning, but leave it relatively chunky.
Add:
1 Roma tomato, diced
1/2 medium yellow onion, diced
1 tbsp. cilantro, finely chopped
1 clove garlic, minced
Let sit at room temperature for 1 hour before serving.
