Guacamole

This now common dip, sometimes also used as a spread for sandwiches, has become ever more popular. It is typically served as a dip for tortilla chips, but I like it with regular potato chips or pretzels. 

Ingredients:

2 avocados, flesh scooped out and mashed coarsely (or smoothly, if that's your preference)
4 green onions, including part of the green, sliced then roughly chopped
3 cloves of garlic, minced or finely chopped
2 serrano chili peppers, finely chopped
1 tablespoon ground cumin
1 tablespoon oregano leaves
2 tablespoons cilantro, chopped
juice of 2 limes
1 teaspoon salt

Cut the avocados and remove the pit. Scoop out the avocado flesh into a bowl, then mash it. Immediately pour the lime juice over the mashed avocado, mix in well; otherwise, the avocado will begin to turn brown. Add the other ingredients and mix in well. Cover the guacamole with plastic, so that the plastic literally touches the mix. Then put another piece of plastic tightly over the bowl. Chill the guacamole before serving.

WORD HISTORY:
Guacamole -This compound word for a common dip goes back to Old Uto-Aztec "ahwa," which "seemsingly" meant, "avocado." This gave Nahuatl (one of the Aztec languages) "ahuacatl." The second part of the word also goes back to Nahuatl "mulli," which meant, "spiced broth." The compound came from "ahuacamolli," which was borrowed into Spanish as, "guacamole," then borrowed by English in the early part of the 20th Century.