Who’s ready for Cinco de Mayo? I know I am! This Saturday you can find me stuffing my face with this salsa/guacamole bar and sipping on some margaritas. Anyone else having a fiesta? With Cinco de Mayo just around the corner, what better excuse to bust out your best Mexican-inspired dishes? Whether you’re hosting a crowd or just indulging your sweet self, I’ve got you covered!
If you’re like me, you don’t have to throw a party to set out a spread like this. I can down this by myself on a random Monday. However, if you are having a party… this is a very simple set up. I filled a large tray with different types of salsa, homemade guacamole, and blue/yellow corn chips. For pops of color and nice texture on the board I like to add tomatoes, peppers, cilantro, and a lot of limes. Get creative and if you think crumbled goat cheese, char-grilled corn, pickled jalapenos, mango or pineapple sound good, add them to the board too.
If you plan to do a guac bar for an event, only mash about half the avocados you think you’ll need in the beginning (I budget 1 avocado per person), and as time passes, mash as needed. Even if it doesn’t turn brown, guac turns darker and looks less appealing over time.
Ingredients:
1 medium ripe avocado, mashed
juice of 1/2 lime, or to taste
pinch salt, to taste
Optional Add-Ins
bell peppers
tomatoes
onions
garlic
cilantro
pico de gallo
jalepeno peppers (fresh, canned, pickled, etc.)
green chili peppers (fresh, canned, fire-roasted, etc.)
salsa
corn
black beans
cheese (crumbled Cotija, feta, goat, blue, etc.)
Serve With (optional)
sour cream
salsa
pico de gallo
Serve On
tortilla chips
flatbread
toasted pita bread
baguette slices
crackers
speared bell peppers
Directions:
- Peel and de-seed the avocado. Scoop out and mash the flesh in a medium bowl.
- Add the lime juice, salt to taste, and stir to combine.
- Add as many add-ins, to taste, as desired and stir to combine.
- Serve with optional ‘serve with’ items (sour cream, etc.) and serve on chips or alternate dippers. Guacamole is best enjoyed fresh.
