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May 5, 2007 | Filed Under Cinco de Mayo, Cooking Adventures of Chef Paz, Holidays | 30 Comments
Hi everyone!
Welcome to my new blog! I thank my friend Celia for all her help! And my thanks, again, go to Mae for her help in designing the earlier Banner Header. I appreciate it so much!
I’m in the process of importing all my links and tweaking the site, so please excuse the dust here. I hope to have everything back to normal very soon.
In the meantime, in honor of Cinco de Mayo (the day that commemorates Mexico’s victory over French occupation on May 5, 1861), I’m reposting a recipe for guacamole, which I’ve posted here before. Elise of Simply Recipes calls this the “perfect guacamole recipe.” I wholeheartedly agree. This guacamole recipe is delicious! *Paz licks her lips*
Happy Cinco de Mayo!
Paz
The Perfect Guacamole
Simply Recipes
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama.
Serve with tortilla chips.
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.
Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4
