Happy Cinco de Mayo

Cinco de Mayo is a Mexican holiday held on May 5th every year to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5,1862.  Cinco de Mayo is not to be confused with Mexican Independence Day - which occurs on September 16th.  In honor of Cinco de Mayo, I am re posting the Williams-Somona Guacamole recipe. This recipe is OUT OF THIS WORLD delicious. So delicious, in fact, that one of our guest said he could eat the whole thing by himself.

Guacamole

Ingredients:

• 1 ripe tomato, finely chopped
• 2 Tbs. diced white onion
• 2 serrano chilies, finely chopped
• 1 Tbs. fresh lime juice
• 1/2 tsp. minced garlic
• 1/2 tsp. sea salt, plus more as needed
• 2 large avocados, preferably Haas
• 2 Tbs. finely minced fresh cilantro

For the garnish:

• 1 Tbs. small fresh cilantro leaves (optional)
• 1 Tbs. finely chopped white onion (optional)
• 1 Tbs. finely chopped ripe tomato (optional)

Directions:

Put the tomato, onion, chilies, lime juice, garlic and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.

Williams-Sonoma Kitchen.