However we mark Cinco de Mayo (or don’t), it’s always fun to contemplate the delicious, heart-healthy dip that is guacamole.  My favorite recipe comes from the fabulous The Santa Fe School of Cooking Cookbook.  It’s the perfect combination of lime-y tang and smooth avocado, fresh cilantro and warm chiles.  And ooh, that little zing from tiny diced tomatoes.  Mmmmm, guac….  Enjoy!

Guacamole
3 ripe avocados, about 6 oz. each
3/4 c. finely diced white onion
3/4 c. diced red plum tomatoes
2-3 T finely chopped serrano chiles (jalapeno or other chiles may be substituted)
1/2 c. coarsely chopped fresh cilantro
2 T freshly squeezed lime juice
2 t coarse salt, to taste

Directions:
1. Cut each avocado in half and remove the pit. Cut the halves in half and carefully peel off the black skin.

2. Cut the quarters into chunks and place in a medium bowl. Mash the avocado with a fork and stir in the onion, tomatoes, chiles, and cilantro.

3. Season the mixture with lime juice and salt. Keep covered with plastic wrap pressed against the surface of the guacamole until ready to serve.

Happy 5/5, everyone!

(image via: http://blog.wknyc.com/?tag=avocados)