Guacamole Challenge

To celebrate Cinco De Mayo, a Mexican holiday that is celebrated worldwide, I was recently treated to a lovely package that included some wonderful avocados, a metal bowl, along with other goodies. I was encouraged to come up with a Guacamole recipe to submit to a contest. This is my version of this most popular dip or spread that is not only packed full of nutrients but is just plain tasty. Serve with nacho chips or slices of flatbreads.

Guacamole

2 - 3 Mexican avocados
2 tomatoes, seeded and finely chopped
2 shallots, finely chopped
1 small onion, finely chopped
2 scallions, finely chopped
1 clove of garlic, finely chopped or crushed
juice from 1 lime
3 jalapenos, seeded and finely chopped
dash of cayenne
1/4 teaspoon of cumin powder
1/2 teaspoon of chili powder
1 tablespoon of fresh cilantro
sea salt and freshly cracked black pepper to taste

Peel and remove the pits from the avocados. Transfer to a medium large bowl and mash. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature.

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

On the top of the reading stack: The Well by Sinclair Ross

Audio accompaniment: Mark Hollis