Home-Made Guacamole Recipe

June 17, 2010 by Katie  
Filed under Appetizers, Featured Recipes, Vegetarian

I can’t believe tomorrow is Cinco de Mayo! If I was actually on top of things enough to know what day of the week it is (hard to keep track of when you don’t get a traditional weekend), I would have thrown something together a few close friends. I can’t think of a better holiday. Afterall, there isn’t a single person I know who doesn’t love Mexican food. Tequila on the other hand seems to be a little hit-or-miss, especially if you’re one of the many people who had one of “those” nights where you can’t even smell Tequila without gagging.

Cinco de Mayo is often confused with Mexico’s Independence Day which is actually September 16th. In reality, Cinco de Mayo commemorates Mexico’s victory over the French in 1862’s Battle of Puebla. Arguably, the fifth of May seems to have taken on greater meaning in the US than it has south of the border. Regardless though, it’s a day of national pride for hispanics, and a day where the rest of us show our respect and appreciation for their culture.

Jason and I are lucky enough to spend a good chunk of our time in Mexico in a little fishing village called La Ventana. We fell so hardcore in love with the area, we laid down our savings and purchased a little chunk of land. And after three years of sweat, landscaping, cinder block lifting, and more than a few pokes from all the cacti, we even have a casita we can call home. If I had it my way, we’d spend the entire winter down there. Everyone in the town is so friendly and welcoming. The more you give to them, the more you get in return. And I don’t mean material things. I mean getting to know the locals, smiling, waving as you pass by, respecting their culture and so on.

Where we are, the guacamole is often just a bowl of watered down green liquid that resembles avocado only in color. Great for drizzling over fish tacos but not something you can really mound on top of a tortilla chip. This is basically my mom’s recipe that’s been passed down to me. It doesn’t get any better than this. So even if you can’t make it out to your neighborhood taqueria, do me a favor and make this guacamole recipe. You can thank me later!

HOME-MADE GUACAMOLE RECIPE

2 Haas Avocados
1/2 red or white onion, diced
1 clove of garlic, minced
2 tablespoons of cilantro, minced
2 Roma tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon of cayenne pepper
1 lime, zested and juiced

Mash the avocados with a fork until broken down but still chunky. Combine the avocados with the onion, garlic, cilantro, tomato, salt, cumin and cayenne pepper in a mixing bowl. Zest the lime into the rest of the ingredients (just leave this out if you don’t have a zester). Squeeze half of the lime juice in and stir to combine. Then squeeze the remaining half of the lime juice over the top of the guacamole to keep it from oxidizing. Let it sit for about 30 minutes so all the flavors come together. If you can’t wait that long, give it one more stir and dig in!

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