Truth be told, I wasn’t planning a recipe post for today. But then I realized that this is my only opportunity to share a proper Cinco recipe with you, so I had to make some changes.
Although its probably my favorite food holiday, this year it just came out of nowhere. How is it May?
So, today’s original post was moved to Friday, which means that today, we get to talk guac.
There are very few foods that are as delicious as homemade guacamole.
They key word, of course, is “homemade.”
Each time I buy store-bought guacamole I realize that it doesn’t quite hit the spot like homemade guac does.
I like my guacamole chunky and spicy and often find grocery store guac to be overly mashed, kinda bland and almost always lacking in heat.
Luckily, all of these guacamole fails can be surpassed by opting for homemade – and it only requires about 10 minutes, a mixing bowl, and a fork.
(Don’t use a blender or food processor to prepare guacamole, even if it does sound convenient. A few un-mashed avocado chunks and some raw veggie pieces are essential to great guacamole and food processors will mash things up too much and leave you with a thin, runny result.)
Along with mashing my avocados with a fork, I also added a generous helping of chopped, raw jicama for even more chunky texture. This guac could even qualify as a little bit crunchy, thanks to the jicama.
Haven’t tried jicama yet?
I liked the description of the tuber as tasting like a “savory apple” in this jicama post on The Kitchn.
For me, “juicy potato” also comes to mind.
Jicama is a juicy, crunchy, and refreshing tuber common in Mexican cuisine.
Jicama is high in fiber, vitamin C and iron. Its great alongside ripe avocados, which are creamy and rich in healthy fats and habanero peppers, which bring the heat along with antioxidant and anti-inflammatory compounds.
This guacamole proves there is no need to celebrate Cinco without delicious food that’s good for us too!
In case you’re looking for some additional Cinco-worthy dishes…
- 4 avocados, peeled and pits removed
- 1 medium tomato, diced
- ½ jicama root (about 1½ cups), peeled and chopped
- ¼ red onion, minced
- 1 habanero pepper, minced, seeds/ribs removed if desired
- 2 cloves garlic, minced
- 1 lime, zest and juice
- ¼ cup fresh cilantro, chopped
- 1 scallion, chopped
- Add avocado to a large mixing bowl and mash with a fork.
- Add remaining ingredients and mix until combined. Serve with tortilla chips.
What’s in your favorite guacamole?
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