Chips, Salsa, and Guacamole — Big Game Food!
There is just something about Mexican food. Ask me if I’m in the mood for Mexican, my answer will always be “Yes!” Love, love, love it. And where would Mexican food be without the avocado?
Did you know that avocados are considered a nutrient dense food? They provide nearly 20 vitamins, minerals and plant compounds in each serving. Although they have more fat that other kinds of produce, they have healthy fats–mono and polyunsaturated fats, not saturated fats. In other words, you get a lot of nutritional bang for your buck with an avocado!
I did not grow up in California, and my introduction to avocados was not pleasant. (This was back in the day when produce from California took weeks to arrive! Can you say bruised and stringy?) When we first got married my husband–a California native–told me that it was not a salad unless there was an avocado in it. Now I am a complete convert! Avocados are in my shopping cart every week, without fail. There are so many delicious things you can do with an avocado, and one of the simplest is gucamole.
When I first started making gucamole, I thought it had to be this complicated thing with secret ingredients. But have you watched the waiters in Mexican restaurants make it right at your table? Simple, simple, simple.
They’re here! Lassen’s Organic Tortilla Chips in White or Blue Corn!
So in honor of the launch of the new Lassen’s Tortilla Chips (Organic, in white or blue, only $1.99!) here is the best way (in my humble opinion!) to make gucamole. And just for fun I’ll include my Pico de Gallo recipe, since I’m in such a generous mood!
At its most basic (and it’s delicious just like this!) you’ll need:
- Ripe Avocados–peeled, pitted, mashed
- Lime Juice (fresh squeezed, if possible)
Then you can add whatever else you’d like, such as:
- Green Onions, chopped fine (about 2 tsp per avocado)
- Tomatoes, choppped small (about 1 TBSP per avocado)
- Cilantro, chopped (about 1 TBSP per avocado)
- Jalepeno Peppers, chopped small (depends on your desire for heat–but about 1/2 tsp per avocado)
Pico de Gallo Salsa
- 6-8 Roma tomatoes, chopped
- 1 small white Onion, chopped
- 1-2 Jalepeno Peppers–chopped and added to taste
- 1/2 bunch Cilantro–chopped
- Lime Juice–from 1-2 limes
- Salt to taste
Again, mix together and enjoy! You might have noticed that the ingredients in the salsa are the same as those that you can add to your gucamole. Sometimes I just make the salsa and then add a spoonful of it to mashed avocados to make my guacamole!
Happy Cinco de Mayo!
You could assume that Mexican cuisine is one of my very favorite kinds of foods-
and you’d be right!
A menagerie of cheeses, sauces, fillings and spices to create flavor combinations that
both excite the taste-buds while simultaneously comforting the soul, what’s not to love?
Celebrating the Mexican army’s unlikely victory over French forces
in the Battle of Puebla on May 5th, 1862,
Cinco de Mayo has become a day for American’s of all ethnicities to celebrate Mexican culture.
For many it is a long awaited excuse to fire up the grill and serve up
some hot and savory Mexican dishes and dips.
With hopes that you yourself will be attending such an event of fiesta fare,
I might suggest that you don’t arrive empty handed.
For a quick, easy, fresh and organic side dish that will seamlessly
mingle right next to the homemade tamales,
I give you…
Mangoes have a tendency to be a bit of a pain to dice up correctly
so for a little help, here is a website that helps demonstrate the right way to do it.
Some more happy news,
For a limited time at Lassens organic mangoes at 2 for $3!!!
With a deal this caliente, come and get em’ while we got em’!
Have a fun and festive Cinco de Mayo and a happy and healthy weekend!