Cinco de Mayo


It was 7:00pm before I realized it was Cinco de Mayo. We just got home from a birthday party and everyone was hungry. What to make quickly and still be festive?!? My husband said he would grill some chicken breasts for tacos. I knew we had avocados but realized I used up my guacamole’ mix. I found this great recipe at I’m sure if I had all the ingredients it would have been delish! But alas, I didn’t. Here’s how I improved and it was gone after dinner.

  • 2 ripe avocados [HAD THEM]
  • 1/2 red onion, minced (about 1/2 cup) [HAD 1/2 WHITE ONION]
  • 1-2 serrano chiles, stems and seeds removed, minced [DIDN’T HAVE – USED PUKKA SAUCE]
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped [DIDN’T HAVE]
  • 1 tablespoon of fresh lime or lemon juice [HAD THEM]
  • 1/2 teaspoon coarse salt [HAD IT]
  • A dash of freshly grated black pepper [HAD IT]
  • 1/2 ripe tomato, seeds and pulp removed [USED 1 ROMA TOMATO]

avacado cut

1 Cut avocados in half, lengthwise.seed out

2 Remove seed by hitting the seed with the knife. Then just lift the knife and the seed will come with it.spoon out

3 Score the avocado vertical and horizontal. Scoop out avocado with a large spoon from the peel, put in a mixing bowl.


4 Chop onion and tomato, then add them to the avocado. Using a fork, roughly mix. (Don’t overdo it! The guacamole should be a little chunky.) lime

5 Roll the lime with the palm of your hand. Cut it in half and squeeze it on the guacamole. Add salt, pepper, a few drops of Pukka sauce and mash some more. Pukka sauce vary individually in their hotness. So, start with a couple of drops and add more depending on your desired degree of hotness.

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.

Well there was none left for lunch on Monday! I do love cilantro, so I think it would have been “over-the-top” if I would have had some!


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