Cinco de Mayo is a celebration of Mexico’s colorful  history, culture, customs and of course its irresistible food that is celebrated around the world on the 5th of May.

So let the celebrations start in your very own kitchen. The first thought that always comes to mind is guacamole that has been part of the Mexican diet since Aztec times and pairs well with any Mexican meal you may be planning. The process is quite simple and the results are sublime if you taste as you go. Avocados and chiles can vary greatly but can be brought together with a balance of heat, lime juice, salt, and an attentive palate. I’ve always find this ritual as comforting as it is ultimately delicious.

Ingredient quantities are approximated and  will vary to suit your own taste preferences.

Above all keep in mind this is an adventure in cooking that will continue to evolve every time you make a guacamole!

Best to prepare guacamole several hours before serving as it is best when chilled.

 

Ingredients

  • 2 or 3  ripe hass avocados, green with lumpy skin or Puebla avocados ,dark with smooth skin
  • a small yellow onion, finely diced, amount to taste 
  • serrano, jalapeno, and or red chiles, seeded and finely diced, amount to taste 
  • sea salt to taste
  • freshly squeezed lime juice to taste
  • chopped cilantro leaves to taste
  •  a tablespoon of avocado or olive oil ,optional, but it does add a nice richness and  texture. 

 

Cut  avocados  in half around the seed and and twist to remove the seeds, saving one to use later. Spoon the flesh into a mixing bowl and mash together with a bean or potato masher just until combined. 

Add the diced onions, dced chiles, and salt and mash together bearing down enough to release the liquid in the onions and chiles as you mash away.

Add lime juice and swirl in until combined. Then add the cilantro and mix until well combined.

Taste and add more chile, salt, and lime juice as needed until the guacamole’s flavors dazzle like a chilled  fresh lime juice margarita wit an assertive lingering heat.

Transfer the guacamole to a non reactive container and place the reserved avocado seed in the center. Legend has it that this will help keep the guacamole fresh and green. Press cling film directly onto the surface of the guacamole. Put the lid on the container and refrigerate until you are ready to serve.

Serve the guacamole along with margaritas and appetizers, with the main courses or a buffet. And do not be afraid to include guacamole with non Mexican meals as well. I’ll be having guacamole and salsa verde (see recipe here) with my Chinese stir fry tacos later this evening!

Chinese stir fry with guacamole

Buen Provecho!

 

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