Happy Cinco De Mayo! Such a fun little holiday tossed in there right before summer starts. My little family happens to have a very busy evening ahead of us so we celebrated our cinco de mayo on the 4th with whole fruit margaritas, grilled chicken fajitas and homemade guacamole, yum, yum yum!
Quick history lesson for those so inclined. Today is not Mexico’s Independence Day, really, it’s not, I promise. How do I know? Well, I have degree in French and I know a lot of random facts about what the French people did – and in 1861, they invaded Mexico. Mexico did NOT like that, so on May 5, 1862 Mexican forces defeated the world renown French army at the Battle of Puebla. So there you have it – now you know why you have that margarita in your hand 😉
Back to the guacamole! We LOVE guac at our house! It is often the main course of a meal for my kids! Sometimes I buy the prepackaged containers at the store, but when the mood strikes and the avocados are ripe I really prefer the taste and texture of homemade. Plus it is super easy, really, I promise!
Necessities:
3 ripe avocados
1 Tablespoon finely diced red onion
1/2 of a Jalapeno finely diced
1 teaspoon salt
1 teaspoon lemon juice
Method:
First, finely dice the red onion and jalapeno. When preparing the jalapeno, you may want to wear gloves, if you have sensitive skin. Make sure to cut out the white core and seeds and discard, that is where the majority of the heat is located. My kids don’t mind the Jalapeno, but if you want to omit it that is totally fine, or if you want to add in the whole thing go for it!
Next, halve and core the avocados and scoop out the flesh into a large bowl. Be careful when removing the core if using a knife. Next, mash up the avocado, using either clean hands or a potato masher. Now add in the red onion, jalapeno, salt and lemon juice and mix, mix, mix.
The guacamole tastes best after it sits for about an hour and the flavors can mingle together. Serve with your favorite chips or veggies or eat it by the spoonful – we won’t judge!
