Tortilla chips are the usual accompaniment, but raw vegetables and pita or bagel chips make a welcome change. Avocados were introduced to Mexico in the fifteenth century by the Incas, who originally brought them from Ecuador. I prefer Haas avocados because of their rich flavor and creamy texture. If you prefer a less sassy guacamole, leave out the jalapeños.
2 ripe Haas avocados 1 tablespoon fresh lime juice 1/2 teaspoon salt 1/4 cup chopped tomato 1/4 cup minced onion 1 tablespoon minced canned jalapeños 1 teaspoon minced garlic 1/8 teaspoon ground cumin
Peel and pit the avocados and place them in a food processor. Add the lime juice and salt and process until almost smooth, with a bit of texture remaining. Add the tomato, onion, jalapeños, garlic, and cumin, and blend with brief on-and-off bursts. Transfer to a serving bowl. Serves 4.
