GUACAMOLE
Ingredients:
5 cloves of garlic
5 tablespoons of lime juice (preferably fresh-squeezed)
3 hot peppers (jalapeno or serrano)
3 Hass avacadoes (not the big pale California kind)
1 teaspoon of coarse kosher salt

Directions:

Seed the hot peppers and peel the garlic. Chop the garlic
coarsely, sprinkle with the salt and chop some more until
you have a coarse paste. Chop up the peppers with this,
so that you have a thick, gooey garlic-salt-pepper sort of
sludge (yummy!). Scrape this into a bowl, taking care to
scrape all the garlic and pepper juices in, too. Mix two
of the five tablespoons of juice in with this and put this
aside until you're almost ready to serve the guacamole.
You can make this mixture a few hours before you're ready
to make the finished product.

When you're ready to make the guacamole, peel and pit the
avacadoes. Mash them, preferably by hand--food processors
will take too much of the texture out. Mix in the above
goo and the rest of the lime juice and it's ready.

You can also add finely chopped onion (say, half a large
white onion) and/or a lot of minced cilantro (a large
handful of leaves). Serves 5 or 10 people, takes about
1.5 hours.