Celebrate Cinco de Mayo, or the 5th of May, in true Mexican fashion. Your camping spot may be only a few hours drive from your Lethbridge RV dealer but there’s no reason to let this festive south-of-the-border holiday go by without notice. Tie some boldly coloured streamers from the camper awning, mix up this spicy guacamole dip and get to know your camping neighbours. As far as the pina coladas go, even the little ones can have a taste. The drinks with the maraschino cherries are the kid-friendly variety.
8 ripe, large avocados, pitted and chopped
2 medium to large tomatoes, chopped
1 small tomato sliced fine
1 medium to large onion, finely chopped
3 small cerrano chilies, finely chopped including the seeds
1 medium bunch of cilantro, finely chopped
Salt and pepper
1 small container sour cream
***Depending on your “heat threshold” and personal preference, other spices such as garlic powder, cayenne pepper and chili powder may be added. Jalapeno peppers also give this dish a spicy kick, but go easy on these especially if you're not used to hot peppers. If you’ve overdone the spices, a garnish of sour cream will help tone down the heat.
****Use lemons if limes are not available.
Mash the avocadoes until barely lumpy. You want some chunks to give flavour and texture. Add the chopped tomatoes, onion and chilies and mix well. Add the cilantro and the juice from the 3 limes, salt and pepper and any additional spices, mix again. Add sour cream to the mix for a creamy texture. Start off with two tablespoons and add more if you prefer a creamier dip. Pour into serving bowl and garnish with dollops of sour cream and the thinly sliced tomatoes. Add slices of jalapeno to the garnish for décor and that extra kick.
Serve with crisp tortilla chips. For an extra special treat warm the chips in the microwave before serving. Guacamole makes an excellent garnish for burritos, enchiladas, taco salads or even burgers.
And now for those indulgent, creamy smooth pina coladas…
3 ounces light rum
3 tablespoons coconut cream
3 tablespoons crushed pineapples
Put ingredients into a blender along with two cups crushed ice. Blend on high speed until creamy. Add condensed milk if you want a creamier drink. Serve in a chilled glass with straw. Add pineapple spears as a garnish and even a tiny umbrella if you’re in that party mood.
Pina Colada – Virgin Variety
6 ounces of pineapple juice
2 ounces of coconut cream
1 cup of crushed ice
Pull all ingredients into blender until creamy. Add condensed milk if you prefer. Serve with straw, pineapple garnish and a maraschino cherry.