Guacamole trio
- 1 Servings
- 15mPrep Time
- 0mCook Time
- 15mReady In
Guacamole is a thick, zesty, Mexican paste of avocados, typically mashed with tomatoes, onions, chilies and spices. The stuff is so popular that, according to the people who make up such things, it’s celebrated on two U.S. “national” holidays, Sept. 16 and Nov. 14.
Ingredients
Guacamole tradicional: 2 ripe avocados 1 plum tomato, seeded and finely chopped 1/4 medium red onion, finely chopped 1 serrano pepper, seeded and finely chopped 1 handful of fresh cilanro leaves, finely chopped 1 lime, juiced Kosher salt and freshly ground pepper to taste Guacamole rojo: 2 ripe avocados 1 plum tomato, roasted over an open flame until slightly charred on all sides, seeded and finely chopped 1/4 medium Spanish onion, roasted over an open flame until slightly charred on all sides and finely chopped 1 red jalapeno pepper, roasted over an open flame until slightly charred on all sides, seeded and finely chopped 1/2 cup fresh cilantro leaves, finely chopped 1 lime, juiced Kosher salt and freshly ground pepper to taste Guacamole fruta: 2 ripe avocados 2 ounces guava, finely chopped 2 ounces papaya finely chopped 1 manzano or 1/2 habanero pepper, seeded and finely chopped 1/4 cup walnut halves, chopped Kosher salt and freshly ground pepper to taste Roasted red jalapeno salsa: 2 red jalapeno peppers 1 garlic clove 1/4 cup lime juice Kosher salt and freshly ground pepper to tasteDirections
- For each recipe, halve and pit the avocados; with a spoon scoop out the flesh into a bowl. Mash the avocados leaving them a bit chunky.
- Add the remaining ingredients, and stir everything gently together to mix.
- Season to taste with salt and pepper.
- Top the guacamole rojo with roasted red jalapeno salsa (recipe below) before serving.
- Each recipe makes about 1 cup.
Roasted red jalapeno salsa
- Roast the jalapeno and garlic over an open flame until slightly charred on all sides and puree in a blender with the lime juice.
- Season to taste with salt and pepper.
