Sometimes I think my kids are Hispanic with the way they adore Mexican flavors!  MacKenzie Grace has been begging me all week to tell them what I was fixing for Cinco De Mayo.

Who would’ve ever thought this would be a holiday we would have a little fun with each year?

You know me, I’m always up for a celebration!

Our menu is fairly simple (it is a Sunday after all), fresh and full of flavor: Taco Soup and homemade guacamole with unsalted tortilla chips.

I told you it was simple.

{ I thrive on simple, especially on Sundays. }

Audley has never cared for guacamole at all, but he absolutely loves this…. it’s that good!

 

2 Jalapeño peppers

1 large tomato

2 large avocados

1 tsp. kosher salt

1/4 cup chopped fresh cilantro

3 tablespoons chopped red onion

Juice of one large lime

Juice of 1/4 large orange

Use fresh ingredients … nothing canned even remotely works with the recipe!

 

First you want to roast your jalapeños and tomatoes.  To do this, slice your jalapeño peppers in half, removing the seed and membranes, and dice your tomato.

Spread the two items on a baking sheet sprayed with PAM and roast in the oven at 400 degrees, about 20 minutes or until the tomato is tender and the edges are brown and the jalapeños are lightly charred.

 

Remove from the oven and let cool.  Chop the jalapeños and mix with the tomato and set aside until you are ready to use them.

To make the guacamole, cut the avocados in half, remove the seed and scoop the pulp into a bowl.

Mash the avocados with the kosher salt using a potato masher or a pestle, leaving it a little chunky (you really don’t want to eat baby food, now do ya?).  Add 1/3 cup of the roasted pepper and tomato (saving the remainder for another project), the cilantro and onion, mixing lightly.  Stir in the lime and orange juices until you reach the desired consistency.

Serve up with tortilla chips, on a tacos, or just grab up a fork and eat it right from the bowl.

Yep, it’s that good!

 

The addition of the fresh fruit juices as well as the roasted tomatoes and jalapeños really make this dish!