Thursday, May 5, 2011

Cinco de Mayo

In the mix of nationalities contributed to me by prior generations, none of them is Mexican.  Nor have I ever been to Mexico.  But we love Mexican-influenced foods in our home.                                                                                                                                                                    
My aunt, who is actually of Japanese descent, but grew up on a large farm in California, gave us a recipe for guacamole we love.  When we were dating, Hubby told me he didn't like guacamole.  I thought it strange, since I could eat it daily, but actually thought, "More for me."  Then he tried the batch I'd made and immediately change his tune, so like everything else, I have to eat fast to get any.                                                                                                                                                                                                                           
Of course, we make larger batches now...Starting with 6 avocados or more
Here is her original recipe, with the adaptations we've made over the years listed in red:                                                                
Mix together
2 pitted, peeled, ripe avocados, mashed with a fork
1 Tablespoon grated onion
1 teaspoon salt
1/4 - 1/2 teaspoon chili powder
1 Tablespoon lemon juice (or lime)
1 Tablespoon salsa
minced jalapeno, to taste
garlic powder or finely minced garlic, to taste
finely chopped fresh cilantro, to taste, optional                                                                                                                                                                          
1/3 cup mayonnaise (when we triple the recipe, we don't triple the mayo)
over the top and seal to the edges of the bowl, chill through.  The mayonnaise coating keeps the avocado from turning dark.                                                                                                                                                                                                                                    
Mix at serving time.  Serve with tortilla chips... or on sandwiches... or taco salad... or burgers... or......                                                                                                                                                         
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