Guacamole Three Ways

Snacking on guacamole and chips is no longer happening only in Mexican and Southwestern restaurants—the avocado-based dip has moved onto mainstream casual-dining menus. But the best versions are made from scratch, using creamy, flavorful hass avocados enlivened by onions, cilantro, lime juice and other ingredients. Chef Julian Medina creates three authentic guacamoles to serve to snackers as a trio or individually.

At a glance

Main Ingredient

Fruit, Vegetables

Cuisine Type

Mexican

Menu Part

Appetizer

Serves

Yield: 4

Ingredients

Traditional Guacamole:
1/2 Spanish onion, diced
1 jalapeño, seeded and chopped
2 tbsp. lime juice
Salt, to taste
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
1 plum tomato, diced
2 tbsp. chopped cilantro

Guacamole Rojo:
1/2 red onion, diced
1 tbsp. pureed chipotle in adobo
2 tbsp. lime juice
Salt, to taste
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
2 tbsp. chopped cilantro
2 tbsp. crumbled queso fresco, anejo or cotija

Guacamole con Granada:
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
1/2 sweet onion, diced (such as Vidalia)
3 tbsp. pomegranate seeds
2 tbsp. diced mango
2 tbsp. diced apple
1 tsp. chopped habanero chile
Salt, to taste

Warm tortillas or chips

Methods/Steps

Traditional Guacamole:

In bowl, combine diced onion, jalapeño, lime juice and a pinch of salt; marinate for 3 min.
Add avocado, tomato and cilantro. Mash ingredients together and check seasoning.

Guacamole Rojo:

In bowl, combine diced onion, chipotle puree, lime juice and a pinch of salt; let marinate for 15 min.
Add avocado and cilantro. Mash ingredients together and check seasoning. Sprinkle queso fresco on top.

Guacamole con Granada: