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Kosher Nexus
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CINCO DE MAYO

With the 5th of May not far off now, it is time to think of recipes to spice up your meals that day. And why not? You gotta eat anyway!

Here is our recipe for chunky guacamole:

INGREDIENTS:

  • 1/2 small sweet onion, very finely chopped
  • 1 fresh hot green chile (serrano or jalapeno), stemmed, seeded and very finely chopped (adjust to your personal tastes)
  • 1 ripe, medium-large tomato, cored and very finely chopped
  • 1 clove garlic, peeled and very finely chopped
  • 10 fresh coriander (cilantro) leaves, chopped
  • 3 ripe, medium-sized avocados
  • 1/2 teaspoon salt, or to taste
  • Juice of 1/2 lime
  • For garnish: Additional chopped onion and fresh coriander, halved cherry tomatoes,
PREPARATION:

Mix the finely chopped onion, chiles, tomato, garlic, and coriander (cilantro) in a medium-sized bowl.

Cut around the avocados lengthwise to the seed, then twist the halves in opposite directions to separate.

Remove the seeds and discard. Scoop the avocado flesh from the skin, pour in lime juice and sprinkle with salt. Mash together with a fork to a lumpy consistency. Add the previous onion and vegetable mixture and mix to a chunky consistency.

Immediately cover the guacamole with a sheet of plastic wrap, pushing the wrap down to contact the entire surface of the guacamole to inhibit browning. Refrigerate 1 to 2 hours to let flavors blend.

To serve, place in a decorative bowl and garnish with your choice of chopped onion, cilantro, halved cherry tomatoes. Use as a dip with tortilla chips or as a condiment with fajitas or other Mexican dishes.

Yield: about 3 cups, serving 6 as an appetizer, 12 to 15 as a dip