Spicing up your guacamole
Doing a little New Year's entertaining? Nothing's better than a bowl of fresh guac and some chips. Here is a poll-topping recipe from New York's Dos Caminos restaurant, plus four variations.
Executive chef Scott Linquist advises that the spice level can be raised or lowered by adjusting the amount of chile you add. Also, guacamole is at its best when made just before serving it. Another key to success is California-grown Haas avocados because they have a creamier, denser texture than all other varieties.
Makes 4 servings
- 2 tablespoons finely chopped cilantro leaves
- 2 teaspoons finely chopped white onion
- 2 teaspoons minced jalapeño or Serrano chilies, seeds and membranes removed, if desired
- 1/2 teaspoon Kosher salt
- 2 large ripe avocados, preferably California Haas, peeled and seeded
- 2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
- 2 teaspoons freshly squeezed lime juice