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Guacamole

May 4, 2011

Cinco de Mayo-the 5th of May. A Mexican holday commemorating the win of a war,the celebration seems to have become more of an American excuse to party. (Do we ever need an excuse to have a good time). Put on your sombrero, mix up some margaritas, and make a big bowl of quacamole.Nothing goes better with avocado than tangy blue cheese so I’ve added this French cheese – fitting as the war Mexico won on May 5th,1862 was againest France! The flavors get along quite well,complementing each other without vying for victory!  Let the party begin. Ole’!

  • 3  Haas avocados,medium ripe
  • 1 C. blue cheese,crumbled finely
  • 2 plum tomatoes,seeded and diced
  • 1/2 C. sour cream
  • 1/4 C. purple onion
  • 2 cloves mashed garlic
  • 1 generous tablespoon fresh lemon
  • 1 generous tablespoon finely diced jalapenos
  • 1/2 t. salt

Peel the avocados and rub all over with a few drop of lemon juice.Avocado will brown eventually no matter what you do, so work fast. Guacamole is meant to be made just a few hours before serving – though it tastes good the next day- even keeping the pit in it  won’t stop it from oxidizing into an unattractive brown.Mash one and a half avocado with the lemon juice and salt. Dice the other one and a half into chunks. Dice the tomatos.Set aside.

Add purple onions,garlic,sour cream and blue cheese.Gently mix until sour cream is evenly combined with avocado.

Lightly press some of the juice out of the tomatos to prevent a watery dip.

Add tomatos and avocado chucks to mashed mix.

Serve with tortilla chips, or spread on thinly sliced Cuban bread.

 

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