Homemade Guacamole

To celebrate Cinco De Mayo, a Mexican holiday that is celebrated worldwide, especially in North America, I was recently treated to a lovely package that included some wonderful avocados, a beautiful silver serving bowl, and all kinds of other kitchen goodies. I'm not Mexican myself, but to celebrate this package I made — what else? — homemade guacamole. Every one loves it when I make this luscious dip, and it disappears in hardly more time than it takes to set out the bowl. It's excellent served with homemade quesadillas and tortilla chips or any other little bites asking for some creamy avocado goodness. Best to double the quantity here if a number of guests are expected and it keeps well for a few days besides.

Because you can never have enough guacamole in my opinion, I'm sharing this recipe again with updated photos.

Homemade Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on June 5, 2008 Spicy, tangy and creamy, this fresh homemade guacamole is a crowd-pleaser to be sure Print this recipe Ingredients: 2 ripe avocados, peeled and pitted 2 tomatoes, seeded and finely chopped 2 shallots, finely chopped 1 small onion, finely chopped 2 scallions, finely chopped 1 clove garlic, crushed 2 to 3 jalapeños, seeded and finely chopped juice from 1 lime 1/4 teaspoon ground cumin 1/4 teaspoon chili powder pinch of cayenne 1 tablespoon fresh cilantro, chopped sea salt and fresh ground black pepper to taste Instructions: Peel the avocados and remove the pits. Transfer to a medium large bowl and mash with a fork or potato masher. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature. Makes about 2 cups or 4 servings

More dips from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Feta and Olive Salsa