Guacamole

Serve with tortilla chips or crisp vegetables. For a less

pungent taste, use flat-leaf parsley instead of cilantro.

INGREDIENTS

1 large garlic clove, peeled

1 medium jalapeno pepper, halved and seeded

1/2 cup tightly packed cilantro leaves

1 medium scallion, white part and 2 inches of green, cut in 1-inch pieces

3 ripe medium avocados (1/2 pound each), peeled, halved and pitted

3 tablespoons lemon juice

Pinch cumin

1/4 teaspoon salt

1 medium tomato, quartered, seeds removed

1/4 teaspoon chili powder

2-1/4 cups yield

Use metal blade to chop garlic, pepper, cilantro, and scallion until minced, about 15 seconds. Scrape down work bowl. Add avocados and all remaining ingredients except tomato. Process until smooth, about 1 minute, scraping bowl as necessary. Add tomato and pulse about 6 to 8 times, until it is finely chopped. Adjust salt if necessary.