This week we celebrate Cinco de Mayo, which commemorates the Mexican army’s victory over French forces in 1862. For most of us, it serves as an opportunity to celebrate Mexican heritage and history while enjoying the delicious foods Mexico has to offer. In recent years more and more Mexican restaurants have popped up across the country and it is fairly common to see them packed on May 5th with patrons enjoying such things as fajitas and margaritas. In honor of Cinco de Mayo, I’d like to share a recipe I use quite often and in a variety of ways–homemade guacamole.
Aside from the most familiar serving suggestion–as a dip for tortilla chips, I also use this as a spread for sandwiches and as a topping for grilled chicken. I’ll give you the version I make most often, but you can tweak this recipe to your liking (some may choose to omit the jalapeno pepper or use more/less cilantro). You might want to check out some other tips for enjoying avocados on our website since they are tasty, filling and versatile!
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, finely minced
1/3 cup chopped red onion
2 plum tomatoes, seed and chopped
2 tablespoons chopped fresh cilantro (I typically use more than this since I love the flavor!)
Salt and pepper to taste (optional)
- Peel all four avocados and remove the pit. Mash two into a mixing bowl using a metal or wooden spoon. Take the remaining two and dice into bite-sized pieces. Add them to the mashed avocado.
- Add chopped jalapeno pepper, minced garlic, chopped red onion, chopped tomatoes and chopped cilantro to the avocados.
- Mix well and add cracked black papper and/or a little salt to taste.