“Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States it has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.” (http://www.history.com/topics/holidays/cinco-de-mayo)
Here at Flora, we’re celebrating with guac and later on, with margaritas. This guacamole recipe has an extra dose of healthy fats with the addition of Udo’s Oil (US/CA). Here’s the recipe if you’d like to join us!
- 3 medium hass avocados, peel and pit removed, cubed
- 1 medium tomato, diced
- 1/2 medium white onion, diced
- 3 tablespoons Udo's Oil Blend
- 10 springs fresh cliantro, stems removed and leaves loosely chopped
- 1 fresh lime, juiced
- 1 medium clove garlic, minced
- 1/2 medium jalapeno pepper, minced (or more to taste) or 1-2 pinches cayenne
- 1 teaspoon sea salt
- Place all ingredients into a medium bowl; sprinkling 1/2 of the salt over the ingredients;
- With a fork, stir ingredients until they start to blend, making sure not to overstir (to maintain some of the avocado chunks). Sprinkle the last 1/2 teaspoon of salt and stir one last time;
- Transfer guacamole to a medium bowl and serve immediately.