Cinco de Mayo Guacamole

Sometimes the simplest things in life are the best things in life.  Guacamole is a fresh and easy to make dish perfect for the up coming holiday cinco de mayo or for a healthy snack at any time.  Who doesn’t love a nice festive bowl of guacamole with some tortilla chips?

Ingredients:

2  ripe avocados

1/2  red onion, minced (about 1/2 cup)

1-2  jalapeño peppers, stems and seeds removed, minced

3  tablespoons cilantro leaves, finely chopped

1  fresh lime for juice

1/2  teaspoon sea salt

A pinch of  black pepper

1  ripe tomato(medium), seeds and pulp removed, chopped

Tortilla chips (your desired choice…in my case it was blue corn tortilla chips)

Directions:

1. Cut avocados in half, remove seed and scoop out avocado from the peel, then put in a mixing bowl.

2. Using a spoon, mash the avocado.

3. Add the lime juice first and mix with the avocado.

4. Add the chopped onion, cilantro, jalapeño, salt and pepper and mash some more.

5. Keep the tomatoes separate until ready to serve. If you decided not to serve this right away, both steps 6 and 7 should be followed. (I added it in mine since I am eating it right away)

6. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

7. Just before serving, add the chopped tomato to the guacamole and mix.

Note: Much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste

 

Cinco de Mayo Guacamole

Yield: 2 Servings

Prep Time: 10 minutes

Ingredients:

2 ripe avocados

1/2 red onion, minced (about 1/2 cup)

1-2 jalapeño peppers, stems and seeds removed, minced

3 tablespoons cilantro leaves, finely chopped

1 fresh lime for juice

1/2 teaspoon sea salt

A pinch of black pepper

1 ripe tomato(medium), seeds and pulp removed, chopped

Tortilla chips (your desired choice...in my case it was blue corn tortilla chips)

Directions:

1. Cut avocados in half, remove seed and scoop out avocado from the peel, then put in a mixing bowl.

2. Using a spoon, mash the avocado.

3. Add the lime juice first and mix with the avocado.

4. Add the chopped onion, cilantro, jalapeño, salt and pepper and mash some more.

5. Keep the tomatoes separate until ready to serve. If you decided not to serve this right away, both steps 6 and 7 should be followed. (I added it in mine since I am eating it right away)

6. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

7. Just before serving, add the chopped tomato to the guacamole and mix.

Note: Much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste

    Pin It

3 Responses to “Cinco de Mayo Guacamole”

  1. #
    1
    Ben — May 4, 2011 @ 8:52 am

    Hmmm guacamole. Have you tried the mango guacamole? Oh that is the best stuff ever! hehe.
    Ben recently posted..Foodbuzz 24×24- A day in XochimilcoMy Profile

    Reply

  2. Pingback: Archer Farms Blue Corn Tortilla Chips

  3. #
    2
    Jerry Ko — May 9, 2011 @ 12:44 pm

    Yes mango guacamole is one of our many favorite variations.

    Reply

Leave a Comment





CommentLuv badge