Guacamole

It's cinco de mayo. A holiday, I have come to learn, that is primarily celebrated in the United States (not Mexico) for a guilt free excuse to enjoy as much guacamole and tequila as the body can handle (presumably not to the point of excess). So when it was announced that my office was having a Cinco potluck, I knew I had to do my best to help my coworkers in their consumption. Sadly, there was no tequila involved.

Time: 20 minutes
Difficulty: easy
Special Equipment: None
Servings: 4-6 people

Ingredients:
2 ripe avocados
4 cloves garlic
1/2 tsp salt
1 tsp ground cumin
1 habenaro, seeds removed and diced
1/4 cup fresh cilantro leaves, chopped
1/4 cup red wine vinegar
Juice of 1 lime

1. Mash garlic cloves to a paste with salt and cumin
2. Mash avocados, and mix with the garlic paste
3. Stir in remaining ingredients. Add salt and pepper to taste.
Note: the longer you let it sit, the spicier it will get. But it will also want to brown. I recommend keeping the Avocado pit in the guac until you're ready to serve.