I'm a big fan of guacamole, and not only around Cinco de Mayo.  I hate to admit this, but there have been quite a few times that I'll eat a whole bowl of guac for lunch (I can hear a couple of my college friends saying "eewww").  This dip can also be used as a spread on a sandwich & tacos, or it's a great garnish on grilled chicken.   I prefer mine chunky, spicy, and with no onions (I hate how raw onions stay on your breath for hours, even after brushing).   I find it intriguing that everyone has their own twist on this dip.   My guacamole gets its kick from a few dashes of green habanero sauce, found at our local Mexican grocer.   Anyone willing to share their secret ingredient?

Did you know that guacamole was made by the Aztecs as early as the 16th century? And guacamole translated means "avocado sauce"? (Facts gathered from 

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Ingredients for Guacamole

  • 2 ripe avocados (soft to the touch)
  • 1 medium tomato or 4 Roma tomatoes
  • 1-2 tablespoons fresh cilantro
  • 1 tablespoon fresh lemon or lime juice (prevents oxidation and brightens flavors) 
  • 2 pinches of kosher salt
  • 1-2 pinches of fresh ground black pepper
  • 3-4 dashed of "El Yucateco" Picante Verde de Chile Habanero

Directions to make Guacamole

  • Cut avocado lengthwise, twist the fruit to separate the halves
  • Strike the pit with a knife, twist, the pit will release
  • Score the avocado, about 1 cm x 1 cm squares, then use a spoon to scoop away from the skin; place in a small-medium bowl
  • Deseed and dice the tomato, similiar size of the avocado. Add to bowl.
  • Finely chop cilantro leaves, omit stems. Add to bowl.
  • Season with salt, pepper, and citrus juice.
  • Using a fork mash ingredients together to desired texture.  Add habanero sauce, and stir into mixture. 
  •  Wait 30 minutes for the flavors to meld, but if you can't wait that long go ahead and eat it (wink wink).