Chef John Folse's Guacamole Puebla - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Guacamole Puebla

Prep Time: 20 Minutes
Yields: 1 Cup

Comment: Cinco de Mayo, the fifth of May, is a day to remember the victory of a small group of Mexican soldiers over a larger French army in the Battle of Puebla in 1862. Commemorate the holiday by feasting on traditional Mexican fare such as guacamole.

3 avocados, halved, cored and peeled juice of
1 lime 
1/2 tsp salt 
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 small yellow onion, diced
2 Roma tomatoes, seeded and diced
2 tbsps chopped cilantro
1 clove garlic, minced

Method: In a large mixing bowl, toss avocados and lime juice. Drain and reserve juice. Add salt, cumin and cayenne pepper to avocados. Mash with a potato masher or fork. Fold in onions, tomatoes, cilantro and garlic. Add 1 tablespoon reserved lime juice. Let sit a room temperature 1 hour before serving.

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