Guacamole

The most important part of good guacamole is getting good avocados. Ripe avocados are somewhat soft to the touch. If you can't find ripe avocados, leave avocados in the sun for a few days and they'll be closer.

All proportions are vague estimates, because I don't take measurements when I make guacamole, I just do what looks and tastes right. But here are my best guesses.

Standard Guacamole:
- 6 avocados, mashed with a fork
- 1/2 lime, squeezed
- 1/2 red onion, diced
- 1 plum tomato, seeds removed, diced
- 1/4 cup cilantro, chopped
- 1 serrano pepper, seeds removed, diced
- 1/4 tsp salt
- 1/2 tsp cracked black pepper

For spicier guacamole, also add:
- 1-2 additional serrano peppers, leaving in the seeds
- 1/2 tsp additional black pepper
- 2 garlic cloves, minced or pressed
- 1/2 tsp cumin

Start with the avocados: slice avocados in half, remove pits, scrape the flesh into a bowl with a spoon or fork, and mash with a fork until fairly smooth. (If you have upwards of 10 avocados or they're particularly firm, try repeatedly slicing through them with a knife before mashing them with a fork.)

Add the rest of the ingredients and mix them through. The order isn't too important, though I tend to add the tomato last to prevent it from getting mushed. Some people suggest not adding tomato until right before serving the guacamole to preserve flavor.