For Cinco de Mayo I usually make a batch of one of my favourite Mexican dishes, guacamole, but unfortunately I was too busy this year FLEEING FOR MY EFFING LIFE! Thanks to that stupid fire and being evacuated on May 3rd, I missed my yearly moment of Mexican heaven. No worries though, since my return I have made it a mission to drink margaritas and eat guacamole every chance I get
At its base guacamole is mashed avocados and from there you can start adding more ingredients like lime juice and salt. The lime juice adds a brightness to guacamole and helps prevent the avocados from turning brown and the salt balances the sourness of the lime juice. For the remaining ingredients I like to keep my guacamole nice and fresh and simple by using tomatoes, onions, jalapeno peppers and cilantro. Guacamole is very versatile in that it can be enjoyed by itself for dipping or as an ingredient in many different recipes! No matter how you make it or how you serve it, this guacamole is sure to please!
Here’s a historical tid-bit for you because you know I basically think that as a society we are becoming dumber by the moment thanks to social media and Donald Trump… Cinco de Mayo is a celebration held on May 5th. The date is observed to commemorate the Mexican Armys’ unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. Too bad he wasn’t around now with all the anti Mexican crap that falls out of DTs’ mouth like drivel. Seriously, that guy makes my blood boil. He makes me glad to be Canadian and scared for the world that so many people fall for his violent, separatist rhetoric. Here’s a link to a Stephen Colbert segment that basically explains exactly how I feel. Here’s a link to a Stephen Colbert segment that basically explains exactly how I feel.
Basic Guacamole
Ingredients:
2 large avocados, mashed
2 tablespoons lime juice (~1 lime)
1 jalapeno pepper, finely diced
1 romano/plum tomato, seeded and finely diced (optional)
1/4 cup red onion, finely diced
2 tablespoons cilantro, chopped
salt to taste
Instructions:
Mix everything and enjoy!
Tip:
*To avoid that gross brown colour that completely ruins the visual beauty that is a vibrant guacamole simply put a thin layer of sour cream or water on top of any left over guacamole and then place saran wrap snugly on top of the sour cream. It’s the oxygen that turns it that icky brown colour. Keep in mind it still tastes the same regardless of colour and it’s still perfectly fine to eat.
Nutrition Facts: Calories 144, Fat 19g (Saturated 2g, Trans 0), Cholesterol 0, Sodium 10mg, Carbs 12g (Fiber 9g, Sugars 1g), Protein 2g