Recipe for classic guacamole – The Boston Globe

Serves 6

Often confused for Mexican Independence Day (Sept. 16), Cinco de Mayo is a holiday that commemorates the pivotal Mexican victory at the Battle of Puebla in 1862. Celebrated both in Mexico and the United States, today the holiday is marked by festivals, cultural celebrations, and traditional Mexican or Mexican-style cuisine. In Texas, once part of Mexico, Cinco de Mayo celebrations extend across the state, featuring parades, Tejano music, cookouts, and plenty of Tex-Mex staples like homemade tortilla chips and fresh guacamole. Great guacamole begins with perfectly ripe avocados. Everything else just adds an extra layer of subtle flavor. To make sure the guacamole stays festively green, toss the avocados with lime juice. Note the saltiness of your tortilla chips (see recipe) before seasoning the dip. Pro tip: Make quick work of multiple avocados by mashing with a large metal whisk.

5 ripe avocados
Juice of 2 limes
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 medium firm tomato, halved, seeded, and finely chopped
1 small jalapeno, seeded and finely chopped
Grated rind of ½ lime
2 tablespoons chopped fresh cilantro
Salt and black pepper, to taste

1. Halve, pit, and peel the avocados, adding them to a large bowl and sprinkling with lime juice as you cut them. Use a whisk to mash the avocados until they resemble rustic mashed potatoes with some small pieces of the flesh.

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2. Add the onion, garlic, tomato, and jalapeno, folding together with a rubber spatula until combined.

3. Add the lime rind, cilantro, salt, and black pepper. Stir gently. Serve with tortilla chips.

Katherine Hysmith