Cinco de Mayo is a celebration to commemorate the Mexican Army’s unlikely victory over French forces in the Battle of Puebla on May 5, 1862.
Chef Mike McDonnell from Sheridan Technical College’s School of Culinary Arts shares his recipe for guacamole. Make this wonderful dip or appetizer and enjoy!
Ingredients:
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeno (finely chopped)
1/4 tsp kosher salt
1. Using a fork, mash avocados with citrus juice in a small bowl.
2. Add cilantro, onion jalapeno and salt. Stir to combine.
Serve with tortilla chips. Ole’!
