Spicy Guacamole

We love guacamole and this is a great snack to serve with a bowl of tortilla chips this Super Bowl Sunday.  When you shop for avocados, look for the ones that are dark skinned and just slightly soft for the best results.  You have to be careful when buying avocados because grocers tend to throw them in a bin and leave them, then mix in the newer stock.  If you get a very soft avocado the flesh will probably be dark and not very appetizing, but an avocado that is as hard as a rock will be nice and greenish-yellow inside, but it will not result in a creamy guacamole no matter how long you blend it.

This guacamole was inspired by an Alton Brown recipe, but we skipped the suggested onion and garlic.  (You can always add them if you prefer.)   If the guacamole is too spicy for your taste, just add 1-2 teaspoons of sour cream to tone down the heat.  For a complete meal serve this Spicy Guacamole with Baked Chicken Chimichangas.

3 Avocados, halved, seeded and peeled
1 Lime, squeezed and juice reserved
1/2 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Cayenne Pepper
1/2 small Onion, diced (optional)
2 Garlic Cloves, minced (optional)
1/2 small Tomato, seeded and diced

Scoop the avocado pulp into a glass bowl and add the lime juice, tossing to coat.  Add the salt, cumin and cayenne to the avocados and mash with a potato masher. Next, fold in the tomato, (and onions and garlic if desired) and combine well with a spoon. Add about 1 TB (or more) of lime juice until the guacamole is the desired consistency. Chill or let sit at room temp for 1 hour. Serve with tortilla chips.