¡Olé! It's Cinco de Mayo (T-minus 5 hours, but who's counting?) and I hope you're drinking tequila as you read this. If you're not, adjust accordingly- I can wait. I'm preparing for Cinco de Drinko by making copious amounts of GUACCCCC. Because what else is there to do? The fact that Cinco de Mayo is on a work night kind of sucks, but I'm trying to channel my inner college self (AKA me less than a year ago) to mentally prepare for the hangover that's about to ensue. There's a huge block party tomorrow at Hot Taco, and anybody who's somebody will be there. JK I have no idea, but I do know they have churros, ipso facto, I will be there.
As if that weren't enough, my office is throwing a little fiesta and I'm in charge of the guac. I love a good classic guac, but I thought I would kick it up a notch for this special occasion. I'm not a huge fan of super smooth guacamole, or fat chunky guacamole either. I like my guac solidly in between. Enough to dunk the chip in and have some stick to your chip, but not so chunky that you have to use a spoon. Basically I'm concerned about my chips here. Guacamole has to be ~simpatico~ with the tortilla chip. Ya dig?
This recipe is a little mashed, a little chunky, a little spicy, a little sweet. Crowd pleaser. Have at it amigos!
- 3 avocados
- 1/2 jalepeno, seeded and diced (leave the seeds in if you're insane and want it really spicy)
- 1/4 cup red onion, diced
- 1 mango, diced ( if you need a tutorial, click here)
- 1/2 cup fresh cilantro, chopped
- 1 lime
- Halve the avocados and remove the pits.
- Remove pits, cube inside the skin (cut large chunks), and scoop into a bowl
- Add the onions, jalapenos, & mango. Squeeze in lime juice. Lightly mash with fork until you reach desired consistency.
- Stir in cilantro
- Add salt to taste
Adapted from The Pioneer Woman