While avocados are in season and easily accessible, try out some of these more exotic versions of the classic guacamole dip.
By ELIZABETH KURTZ/GOURMETKOSHERCOOKING.COMGuacamole(photo credit: Courtesy)
Guacamole is a summer favorite. The avocados are in season and easily accessible. Traditional guacamole is delicious but this year, kick it up a bit and make it a little different to surprise and wow your guests. I like these versions.Indian GuacamoleServes 6 - 82 ripe large avocados, halved and pitted1 tablespoon lemon juice½ to 1 tsp. minced jalapeno or serrano chile½ teaspoon kosher salt½ teaspoon minced garlic1 tablespoon vegetable oil1 teaspoon dry mustard powder½ teaspoon cumin½ teaspoon ground coriander½ teaspoon ground turmeric1 tablespoon chopped cilantroTortilla chipsScoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a fork.Stir in remaining spices, and let stand two minutes. Stir cilantro into guacamole. Serve with tortilla chips.Papaya Guacamole Serves 41 small diced papaya Juice of a lime ½ chopped, seeded jalapeno pepper (mashed in a mortar with a pestle with salt into a paste) ½ teaspoon kosher salt ½ cup cilantro, chopped fine 2 avocados, diced ½ cup red onion, chopped fineCombine all ingredients together. Let flavors blend for 20 minutes.Southwest Corn Guacamole Serves 4-61 ear of corn ½ teaspoon chili powder ¼ teaspoon ground coriander ½ teaspoon kosher salt2 plum tomatoes, chopped 3 scallions, chopped 3 avocados, diced 2 minced jalapenos, seeded, diced (optional) ¼ cup cilantro, diced Juice of 1 limeSprinkle the corn with chili powder, coriander and salt. Broil the corn for two minutes.Remove kernels from cobb when cool enough to handle. Add the rest of the ingredients and season with more chili powder, coriander and salt.
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