Cinco de Mayo Guacamole

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I forgot to take a picture, but I made guacamole for the Halloween party the other night and I thought it was a pretty good recipe. I didn't put the tomato or coriander in though, and I would recommend using maybe one less clove of garlic, because it was pretty potent!! It was very tasty though, and it was a hit at the party! I used a potato masher to blend it, so it wasn't that chunky.

Battle of Puebla Guacamole(adapted from Layered Guacamole by The Canadian Living Test Kitchen)

  • 4 ripe Mexican avocados - black-skinned but not too squishy. A chunky guacamole needs some firmness.
  • 1/2 cup minced red onion
  • 2 tbsp minced jalapeno peppers - I used 1/2 a pepper and included some seeds for spiciness.
  • 2 tbsp fresh lime juice
  • 2 tbsp (I used 2 cap-fulls) extra-virgin olive oil - I highly recommend a grassy, Sicilian olive oil to give an herbaceous kick to the guacamole.
  • 3 cloves garlic, minced
  • 3/4 tsp salt - I used 3 turns of my salt grinder
  • 3/4 tsp pepper - another 3 turns of the pepper grinder
  • 1/2 plum tomato, seeded and diced
  • Optional: 2 tbsp minced fresh coriander. My husband hates coriander so I left it out of this recipe and it actually tasted fine.
Preparation
Pit and peel avocados; cube neatly. In bowl, gently toss together avocados, onion, jalapeno pepper, lime juice, oil, garlic, tomato, salt and pepper. Best eaten right away, but you can cover and refrigerate for up to 4 hours.
Serve with tortilla chips, broccoli, bell peppers.

Comments

  1. LeighNovember 4, 2012 at 9:55 AM

    your husband hates coriander? i didn't know that about your husband
    haha

    ReplyDelete

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