Adapted from The Moosewood Cookbook
Preparation time: About 10 minutes
Yield: about 6 servings

For chips and raw vegetables and for tostadas, sandwiches and on top of salads. AND wherever else you wish to invite it along.

2 Tbs. fresh lemon or lime juice
2 medium-sized ripe avocados
1 to 2 medium cloves garlic, minced
1/2 tsp. salt (possibly more, to taste)

1/2 tsp. cumin (possibly more, to taste)
1/2 tsp. chili powder
black pepper and cayenne, to taste
tiny amounts of:
minced green or red bell pepper
peeled, seeded, and finely minced cucumber
diced ripe tomato
  1. Place the lmeon or lime juice in a medium-sized shallow bowl.

  2. Add the avocado (you can just cut it open and spoon it out of its skin), and mash with a fork to whatever consistency you liike.

  3. Stir in remaining ingredients. Cover tightly and chill. NOTE: to help the guacamole retain its color, add the avocado pits. Remove them just before serving.