Guacamole

Introduction:
Avocados don’t begin to ripen until after they’ve been picked, so they’re stored on the tree. All types ripen from the broad end toward the stem within about a week of harvest, and develop the best quality at temperatures between 60– 75 ° F/ 15– 24 ° C. Ripening can be accelerated by enclosing the fruit in a paper bag with an ethylene-emitting banana. If these warm-climate fruits are refrigerated while unripe, their cellular machinery is damaged and they will never ripen; once ripe, however, they can be refrigerated for several days and retain their quality. The aroma of avocado comes mainly from a group of mildly spicy terpenes including woody caryophyllene, as well as unusual 10- and 7-carbon fragments of fatty acids.

Ingredients:

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon salt 
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon cayenne 
• 1/2 medium onion, diced
• 2 roma tomatos, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Steps: 

• In a large bowl, mix the lime juice and avocado until it is mixed together 
• Add the salt, cumin, cayenne and continue to mash 
• Then, add the onions, tomatoes, cilantro and garlic 
• Let sit at room temperature, then serve

Results: 

The original recipe actually called for jalapenos, but I'm allergic, so I skipped out on those.  Also, when making the recipe, my tomatoes weren't too ripe, so I didn't add them to the recipe, which made it taste better in my opinion.  All in all, an easy recipe!

http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html?utm_content=buffer2fd9d&utm_source=buffer&utm_medium=google&utm_campaign=Buffer