Anyway, remember how before I left for vacation I left you with these Churro Bites as a Cinco Recipes for Cinco de Mayo teaser? Well, here comes the rest of the series since Cinco de Mayo is rapidly approaching. No Mexican Fiesta is complete without everyone's favorite (and relatively healthy) dip, Guacamole! Personally, I think that Chipotle has the best guac but at the crazy caloric content of those burritos and the extra they charge to add guac, it's only good as an occasional treat. This homemade version is a very close second in my mind and was ridiculously easy to make. Take that, Chipotle!
By the way, to add more to your fiesta or in case you "over-fiesta", check out the Build Your Own Pinata Smash video on Pepto-Bismol's YouTube page! //End shameless plug//
One Year Ago: Slow Cooker Carnitas are also an easy Cinco de Mayo crowd pleaser
Two Years Ago: Focaccia Bread (I had THE most delicious Focaccia EVER this past trip at Babbo's in Rome!)
Yields: 2.5 cups
- 3 cloves garlic, peeled
- 1 jalapeno pepper, seeded and chopped
- 3 ripe avocados, peeled and halved
- 3 Tbsp fresh lemon juice
- 2 plum tomatoes, seeded and chopped
- 2 green onions, white plus 3-inches of green chopped
- 1/2 cup red onion, finely diced
- 1.5 tsp Tabasco sauce
- 1/2 tsp coarse salt
- 1 tsp freshly ground black pepper
- 2 Tbsp chopped fresh cilantro
- Tortilla chips
- Put garlic and jalapeno into your food processor with the motor running. Process until finely chopped. Add half of the avocado and all of the lemon juice. Process until smooth.
- Transfer to a mixing bowl, and add remaining avocado. Mash with a spoon, leaving as chunky or smooth as desired. Add the remaining ingredients (tomatoes through cilantro). Mix thoroughly with a fork.
- Serve at room temperature within 1-2 hours. If you're going to store it, press plastic wrap all over the top to prevent it from browning. Enjoy with tortilla chips.