Our Favorite Guacamole

This tasty delight has become one of our most preferred staples in TexMex cuisine. Fresh avocado and lime juice are essential to guacamole. Other ingredients vary by recipe. Onions, chiles, garlic, tomatoes, and cilantro are most commonly included. But you can create your own delicious combination.

Avocados are relatively high in fat, but it's the good kind that actually helps lower the risk of heart disease. They are also nutrient dense, cholesterol free, and a great source of fiber.

You can actually freeze mashed, fresh avocado to keep on hand for an "emergency" guacamole. Just add ½ tsp. of lime or lemon juice per avocado, mix well, and store in a zip-top plastic bag, making sure to remove all the air before sealing. Thaw in the refrigerator or in a bowl of cool water. -MARION MCGAHEY

Guacamole

MAKES 3½ CUPS

PREP: 10 MIN., STAND: 30 MIN.

While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.

5 ripe avocados

2 Tbsp. finely chopped red onion

2 Tbsp. fresh lime juice

½ medium jalapeno pepper, seeded and chopped

1 garlic clove, pressed

¾ tsp. salt

Tortilla chips

1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

Tropical Guacamole

MAKES 2 1/3 CUPS

PREP: 20 MIN.

Chef Zurita often serves this flavorful recipe over grilled fish.

2 ripe avocados

1 large ripe mango, peeled and diced

1 cup peeled and diced jicama (about ½ small jicama)

¼ cup chopped sweet onion

2 Tbsp. lime juice

½ tsp. salt

¼ tsp. minced garlic

¼ tsp. pepper

Tortilla chips

1. Cut 1 avocado in half. Scoop pulp into a bowl; mash with a potato masher or fork until slightly chunky. Cut remaining avocado in half. Peel and dice.

2. Stir mango and next 6 ingredients gently into mashed avocado until combined. Add diced avocado, and gently stir until combined. Serve with tortilla chips. CHEF RICARDO MUÑOZ ZURITA MEXICO CITY, MEXICO

Copyright Southern Progress Corporation May 2007
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