Guac Off Guacamole

January 25th, 2011
Guac Off Guacamole

Guac Off Guacamole

We (meaning, in this case, my husband) finally got a chance to make guacamole from one of the recipes in the great 2009 book, Guac Off!. We went with “El Primero,” the 2000 winner of the guac-making competition. We figured if it lived up to our expectations, we could serve it at a Super Bowl party. Sure enough, this recipe has just the right amount of crunch and texture, thanks to the accompanying “Simple Salsa” recipe. Here are the ingredients for the salsa:

2 chopped Roma tomatoes
2 green onions (we actually used a little more than that)
2 cloves of garlic, minced (ditto)
1 Tbsp. cilantro, chopped

Just mix it all together. A half cup of the salsa will be added to the guacamole, whose ingredients are:

2 large avocados, diced
Juice of 2 limes, or a quarter cup
2 cloves of garlic, minced
1 Tbsp. cilantro, chopped
2 Tbsp. onion, chopped
1 small jalapeno pepper, seeded and chopped
Salt and pepper to taste

Combine the avocado and lime juice first; keep it chunky. Then stir in the rest of the ingredients before adding the salsa. Of course, you can just make or the other. We used our batch as a sandwich spread. This recipe is definitely a winner in our household!

Cinco de Mayo Guacamole

May 4th, 2009

Cinco de Mayo guacamole

Cinco de Mayo guacamole

In honor of Cinco de Mayo, here’s a chunky guacamole that gets its bite from Serrano chiles. I’m eating some right now and my eyes are watering! It’s great. The recipe is from Raley’s, a regional grocery store chain. I didn’t measure anything; I just threw it in there.

1 ripe avocados, cut into 1/2″ cubes
1 Tbsp fresh lime juice
1/3 cup seeded and well-drained tomato
1/4 cup chopped green onions
1/4 cup chopped cilantro
2 serrano chiles, chopped
1/2 tsp salt

Place chopped avocado in bowl and stir in lime juice. Add remaining ingredients and combine.

Slam Dunk Guacamole

February 9th, 2009
© Courtesy of California Avocado Commission

© Courtesy of California Avocado Commission

This recipe for sports figure John Salley’s Slam Dunk Guacamole is from the California Avocado Commission. It features corn, jalapenos and onion. It’s a very California-style take on guac. Another version of this recipe replaces the garlic with John Salley’s Garlic Chipotle Sauce.

1 cup frozen corn, thawed in boiled water for 5 minutes
2 jalapeno chiles, seeded and halved
1/4 red onion, chopped
1 Tbsp. olive oil
2 avocados
4 tsp lime juice
2 garlic cloves, crushed
1/4 cup cilantro, chopped

Preheat oven to 450 degrees and line a baking sheet with foil. Toss corn, chilies and onion pieces with oil in a large bowl, and then spread in a layer on baking sheet. Roast 14-20 minutes until lightly browned. Peel and chop jalapenos and onion. Mash avocado with lime juice. Stir in remaining ingredients.

Citrus Guacamole revisited

February 2nd, 2009
Guacamole with Mandarins

Guacamole with Mandarins

I decided to put my own spin on the citrus guacamole from Sunset magazine. I used mandarins instead of navel oranges, added more lime juice and left out the chili flakes. It was tangy and tasty.

1 avocado
2 mandarin oranges
juice of 2 limes
1/2 cup green onions, chopped
1/2 cup chopped cilantro
salt

Peel avocado and cut into chunks. Peel mandarins, remove as much white membrane as you easy can, and separate segments. Cut each segment in half. Stir oranges in with avocado chunks. Add lime juice, green onion and cilantro and stir. Salt to taste.

California Guacamole

January 27th, 2009

© Courtesy of California Avocado Commission

© Courtesy of California Avocado Commission

One of the best things about guacamole is there are really no “rules.” Professional and home chefs can experiment and add all kinds of tasty additions to avocados, giving the dip their own twist. This recipe features goat cheese, cilantro and pistachios and is courtesy of the California Avocado Commission.

2 ripe fresh California Avocados, about 1 pound
½ Cup finely crumbled, chilled, fresh white goat cheese
¼ Cup chopped, fresh cilantro
2 Tbsp chopped, toasted pistachio nuts
¼ tsp (or to taste) crushed, red pepper flakes
2 large cloves garlic, finely chopped

Coarsely mash avocados. Fold in remaining ingredients.

Avocado Dip

January 23rd, 2009
Avocado dip

Avocado dip

When it comes to guacamole, or any avocado-based dip for that matter, it’s important to consider individual tastes as well as regional preferences. For example, some families wouldn’t show up at a party without adding mayonnaise or sour cream to their avocado dip. I’m not a fan of mayo in my guac, so this batch was not one of my personal favorites. However, many people love this style of dip (and adding mayo makes it go further), so I’m including a popular recipe from a book of recipes from home economists and La Victoria called California’s Favorite Mexican Foods.

2 avocados
1 Tbsp. green onions (chopped)
1 Tbsp. lemon juice
1/4 tsp. chili powder
dash of Tabasco sauce
dash of salt
1/3 cup mayonnaise

Mash avocado and mix together all but the mayonnaise. Spread mayo on top, refrigerate and mix in the mayo before serving.