Guacamole

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and turning brown.

Tip: To keep quacamole from turning brown, top it with a layer of sliced tomatoes, lemons or limes, then tightly cover it with plastic wrap. The slices keep air out and their natural acidity prevents browning as well, so your dip stays fresh and bright.

Another Tip (from Serious Eats): Cover the top of the guacamole with lime juice (or lemon) to keep the air out. They also tried olive oil, but it didn't work as well. Then either pour it off when you want to use it, or mix it in if you want more lime juice taste.

2 large ripe avocados
1 Tbsp. fresh lemon or lime juice
1/4 cup sour cream (optional)
1 clove garlic, minced
1 tomato, diced
1 jalapeno pepper, seeded and chopped
1/4 cup onion or green onion, minced
few sprigs cilantro, chopped

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado with the lemon or lime juice into chunky consistency. Mix in the rest of the ingredients. Cover with plastic wrap directly on the surface of the guacamole, or use one of the tips above, to prevent oxidation from the air reaching it and turning the avocado brown. Refrigerate until ready to use.

Makes about 2 1/2 cups