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Guacamole for Cinco

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And what goes perfect with the Sangria or even Margaritas?
Chips and salsa of course and for me it would have to
include fresh guacamole! There are so many versions and
I'm not talking about avocado dip or baby-food like puree
but the fresh chunky stuff you can usually only find in a
good Mexican restaurant. This is an easy thing to make
and if you use a large fork or potato masher you can get
just the right consistency without doing a puree.



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2 large ripe avocados
2 medium tomatoes, finely chopped
2 jalapeno chilies, seeded and chopped
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons fresh cilantro, finely chopped
3 tablespoons fresh lime juice
dash pepper

Mash avocados with a potato masher (leave chunky). Mix all
ingredients together in a glass bowl, cover and refrigerate
at least 1 hour to allow flavors to blend. Serve with
tortilla chips.

Category: Vegetables, Appetizers
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Avocados must be used when fully ripe. They do not ripen on
the tree and are rarely found ripe in markets. Fresh avocados
are almost always shipped in an unripe condition. 

To test for ripeness by cradling an avocado gently in your
hand. Ripe fruit will yield will be firm, yet will yield to
gentle pressure. If pressing leaves a dent, the avocado is
very ripe and suitable for mashing. They are best served at
room temperature.

When you buy hard, green, unripened avocados, store them at
room temperature until they soften. Once avocados are at a
desired stage of ripeness, they may be refrigerated for up to
2 to 3 days.


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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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