Guacamole ole!

May 27, 11:35 AMPhoenix Mexican Food ExaminerSunny Conley

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Guacamole, derived from two Nahuatl words, ahucatl (avocado) and molli (sauce), originated from Mexico. It’s become one of American’s favorite dips. And hands down it’s is one of my favorite dishes. I use it as a dip for tortilla chips, bagel chips and veggies, as a topping for grilled chicken, pork, steak, and fish, baked or mashed potatoes, and as a savory side. Recipes can be as effortless as mashed avocados whipped with lime juice and chili powder and as complex as some of the recipes shared below.

Whichever recipe you decide to prepare, the knack for flavorful guacamole is using ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe ‘n ready! Too much give may signal that the avocado may be old or rotting. (To speed up the ripening process, food writer, Sharon Tyler Herbst, suggests placing several avocados in a paper bag and store at room temperature two to four days. Mashed avocados discolor rapidly – use immediately or to slow the process, drizzle with lemon or lime juice. (Tidbit: Avocado comes from ahuacatl, the Nahuatl word for “testicle.”)

GUACAMOLE ESPÁRRAGO (12 servings)

1 lb asparagus spears, fresh and cut into 1” lengths
¾ cup water
1 T fresh lemon juice
2 T yogurt, plain
1 medium tomato, seeded and chopped
2 T green onion, sliced
1 T ground cumin
1 clove garlic, peeled and minced
1 tsp salt
¼ tsp cayenne pepper

Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 minutes, or until asparagus is tender. Rinse with cold water, drain. Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender and process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill if desired. (Recipe from Your Family's Health Magazine - May 1995.)

SAVORY SERRANO GUACAMOLE (Serves 2 to 4.)

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1 to 2 serrano chiles, stems and seeds removed, minced or to taste (taste as you go!)*
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
Dash freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish: red radishes or jicama

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

*Be careful handling the peppers, wash your hands thoroughly after handling and avoid touching your eyes or the area near your eyes with your hands for several hours.

SPICY GOAT CHEESE GUACAMOLE (Makes 2 to 3 servings.)

2 California avocados, about 1 pound
½ cup finely crumbled, chilled, fresh white goat cheese
½ cup chopped, fresh cilantro
2 T chopped, toasted pistachio nuts
½ tsp – or to taste, crushed, red pepper flakes
2 large cloves garlic, peeled and finely chopped

Coarsely mash (do not puree) avocados. Fold in remaining ingredients. Guacamole is best made just before serving to avoid discoloration.

CORNY GUACAMOLE (Makes 12 servings.)

2 ears of corn
4 ripe avocados, seeded and peeled
3 T lime juice
3 garlic cloves, peeled and finely minced
1/4 cup scallion, finely chopped
1/4 cup roasted red bell pepper, diced
2 jalapeños, stemmed, seeded, deveined, and finely chopped
1 tsp ground cumin
1 tsp salt

Soak the corn in water for 1 hour. Remove husk and silk. Roast on the rack in a preheated 375-degree F oven, turning occasionally, until kernels appear dimpled and slightly shriveled. Cook briefly, then cut kernels from cobs and set aside.

Coarsely mash avocados; do not purée. Fold in corn and remaining ingredients and serve immediately. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Keep refrigerated until ready to serve. Serve with tortilla chips.


TIPS

For a quick "guac" add 1/4 cup of your favorite salsa to mashed avocados.

To “beef up” a small amount of guacamole, add sour cream, yogurt or cottage cheese to the dip.