New Mexico Style Guacamole
Here’s a fresh guacamole recipe adapted from “License to Cook New Mexico Style” cookbook. This recipe is based on the original recipe provided with permission by Penfield Books and the book’s editor-publishers, Deb Schense and Joan Liffring-Zug Bourret.
1 chopped, diced small tomato
1 teaspoon diced red onion (Yellow onion also can be substituted)
2 large avocados – peeled, mashed (Remove seed inside)
1 diced or mashed garlic clove
3 tablespoons lime juice –(Lemon juice works, too)
Optional: A dash of salt
The book’s original guacamole recipe uses 1/4 small red onion chopped finely, 1 teaspoon salad oil –and salt and pepper to taste.
Mix mashed avocados with onion and garlic. Add diced tomato and lime juice.
The guacamole is fresh tasting, chunky and served with tortilla corn chips.
Happy Cinco de Mayo! Feliz Cinco de Mayo!
Editor’s Note: According to USA Today, May 5th is not Mexican Independence Day. It is actually September 16th. On May 5, 1862, the Mexican army defeated Napoleon III’s French army during a time when France came to Mexico to collect payment for Mexico’s war debt. The misunderstood holiday in America is often celebrated with dining on Mexican food and drinks.