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.
- 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
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl. Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips. DRESSING UP YOUR GUACAMOLEMix in these ingredients for twists on the classic recipeLobster Guacamole1 lb whole lobster or 4 oz lobster meat (steam, cool and pick meat from lobster and rough chop)Japanese pickled ginger works well for a garnish.Chipotle-goat cheese guacamole4 ounces crumbled goat cheese2 tablespoons chopped canned chipotle chiliesMango Guacamole1 large ripe mango peeled seeded and diced(any fruit will work, fresh berries, seedless grapes, papaya for example)Artichoke guacamole with toasted pinenuts1 cup marinated artichoke hearts chopped1/4 cup toasted pine nuts