Cinco de mayo is a week from tomorrow! Not that it is a huge holiday in my household, but it is a great excuse to make a batch of guacamole… well if you need an excuse that is.
My husband is also requesting that a batch of the chili paste remains in the fridge at all times from now until the end of the summer. It is not a bad idea. Since we just moved from Manhattan to the suburbs this past July we will definitely be enjoying our fair share of guacamole on our new (well new-ish) patio. Enjoy the guacamole goodness!
Guacamole Recipe
Chili Paste Ingredients:
1 firmly packed tablespoon of chopped cilantro
2 teaspoons of finely chopped jalapeno
1 tablespoon of finely chopped onions
1 teaspoon salt
Guacamole Ingredients:
3 medium ripe avocados
4 tablespoons of diced tomatoes
2 tablespoons of sweet corn
2 firmly packed teaspoons of chopped cilantro
1 tablespoon of finely chopped white onion
salt to taste
Directions:
1. Make the chili paste by grinding the onion, jalapeño, cilantro and salt in the molcajete until the ingredients are all finely ground. If you do not have a molcajete you can use a fork and bowl.
2. Place the finely ground ingredients into a container and place in the fridge overnight (This allows the flavors to really combine; while it is not a necessity to do this the night before, it definitely tastes better. Not to mention the fact that it breaks up the whole recipe in steps which I also appreciate).
3. Put chili paste in molcajete with avocados (skin and pit removed), tomatoes, corn, cilantro and onion. Mash together.
4. Flavor with a little salt.
5. Enjoy!
Recipe adapted from Rosa Mexicano