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Guacamole 3 Ways
Servings
4
4
Cuisine Type
- mexican
Menu Part
- appetizer
Main Ingredient
- Fruit
- Vegetables
Chef Julian Medina
Guacamole and chips have moved into the mainstream as a must-have starter or snack. But the best versions are made from scratch, using creamy, ripe avocados enlivened by onions, cilantro, lime juice and other ingredients. Chef Medina creates three authentic guacamoles to serve to snackers as a trio or individually.
Ingredients
Traditional Guacamole
1/2 Spanish onion, diced
1 jalapeno, seeded and chopped
2 tbsp. lime juice
Salt, to taste
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
1 plum tomato, diced
2 tbsp. chopped cilantro
Guacamole Rojo
1/2 red onion, diced
1 tbsp. pureed chipotle in adobo
2 tbsp. lime juice
Salt, to taste
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
2 tbsp. chopped cilantro
2 tbsp. crumbled queso fresco, anejo or cotija
Guacamole con Granada
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
1/2 sweet onion, diced (such as Vidalia)
3 tbsp. pomegranate seeds
2 tbsp. diced mango
2 tbsp. diced apple
1 tsp. chopped habanero chile
Salt, to taste
Warm tortillas or chips
Steps
Traditional Guacamole:
In bowl, combine diced onion, jalapeño, lime juice and a pinch of salt; marinate for 3 min.
Add avocado, tomato and cilantro. Mash ingredients together and check seasoning.
Guacamole Rojo:
In bowl, combine diced onion, chipotle puree, lime juice and a pinch of salt; let marinate for 15 min.
Add avocado and cilantro. Mash ingredients together and check seasoning. Sprinkle queso fresco on top.
Guacamole con Granada:
In bowl, combine all ingredients. Mash ingredients together until blended but still chunky; check seasoning.
Serve with warm corn tortillas or chips.
Photo courtesy of Avocados from Mexico
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