Guacamole

2 avocados
1 plum tomato
1 medium garlic bulb
1 tsp. minced jalapeno
1/4 cup chopped cilantro
1/8 tsp ground cumin
1/2 tsp kosher salt
1 tbsp lime juice

Peel and mash avocados in a bowl (should have small lumps). Stir in cumin, kosher salt and lime juice. Dice tomato and finely chop tomato, jalapeno, garlic and cilantro (the latter three are pretty strong if you get a big bite of one of them...so I try to cut them as small as possible). Stir tomato, jalapeno, garlic and cilantro into avocado mixture and serve with tortilla chips or pita bread.

*I usually use a food processor in order to get the garlic, jalapeno, and cilantro chopped up into real fine pieces.
*Also, you can play around with the ingredients a bit if you want, but the lime juice is a key ingredient, because it helps slow down oxidation in the guacamole. Airtight containers are also an essential, if you aren't going to eat it right away. When the guacamole is exposed to the air, it turns brown faster. You can still eat it when it is brown, but it doesn't look as pretty as the bright green.