Fiesta down and eat up with this easy and yummy recipe
Cinco de Mayo is almost here and you know what that means…it’s time for some ice-cold cervezas and a big bowl of chips and guacamole! This year, pass on the pre-made guac found in the grocery store and whip up your own.
It will taste so much better, plus it’s fresh, easy to make, and (sort of) healthy. While some people prefer a smoother, more mashed variety, this guacamole recipe is a chunkier style. If you wish, you could always use a masher to get a more creamy consistency.
Adapted from a Food Network/Alton Brown recipe
• 3 Haas avocados
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion
• 1/2 jalapeno pepper
• 3 Roma tomatoes
• 2 tablespoon chopped cilantro
• 1 clove garlic
1. Prep and dice the onion, jalapeno pepper, tomatoes, cilantro and garlic.
2. Halve and skin the avocado, remove the pit and scoop out the insides. Chop avocado into bite-sized cubes.
3. In a large bowl place the cubed avocado and lime juice, toss to coat.
4. After the avocados are coated, drain the juice from the bowl, saving it for later.
5. Add the salt, cumin, and cayenne. Toss together.
6. Next, add in the diced onions, jalapeno, tomatoes, cilantro, and garlic. Mix well.
7. Add 1 tablespoon of the reserved lime juice and mix again.
8. Let sit at room temperature for 1 hour and then serve with a large bowl of chips.
Readers – how are you celebrating Cinco de Mayo this year?
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we heart this review team member Pamela Irene, our kitchen guru, lives with husband David in Orange County, CA and works in the management office at the ‘happiest place on earth’ – South Coast Plaza. She can also mix a mean cocktail and is the owner of the largest bath & body collection we’ve ever seen.