I'm a relatively social person, but I have never gone out on Cinco de Mayo. Too many people, too many of them intoxicated to an unpleasant degree...I hate waiting for drinks and battling crowds! So I always stay home, margarita in hand, with snacks to share.
This year, I'm loving Chef Prasad Chirnomula's Oaxaca Kitchen guacamole from the comfort of my own home! You may know Chef Prasad from his other locations as well, Thali (my favorite place for Indian food), Thali Too and INDIA.
Luckily for me (and you), he was willing to share the recipe!
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 Jalapeno chiles, stems and seeds removed, chopped to small dices
- 2 tablespoons cilantro leaves, finely chopped
- 1/2 to 1 whole fresh lime juice (Based on personal taste and size of limes)
- 1/2 teaspoon coarse salt
- 1/2 ripe tomato, seeds and pulp removed, chopped
- Thin slices of red radishes for garnish. Serve with tortilla chips or sliced cucumbers.
- 1/2 teaspoon of finely minced garlic and roasted (Optional)
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a wooden ladle, mash the avocado. (Remember to leave it a bit chunky and fully mashed)
- Add the chopped onion, cilantro, lime or lemon, salt and mash some more. Chili peppers vary in their hotness. So, start with a half of one chili pepper.
- Before serving, add the chopped tomato to the guacamole and mix and garnish with radishes and some more chopped tomatoes and cilantro.