Holy guacamole

While avocados are in season and easily accessible, try out some of these more exotic versions of the classic guacamole dip.

June 2, 2013 16:58
1 minute read.

Guacamole. (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 Guacamole
Serves 6 - 8

2 ripe large avocados, halved and pitted
1 tablespoon lemon juice
½ to 1 tsp. minced jalapeno or serrano chile
½ teaspoon kosher salt
½ teaspoon minced garlic
1 tablespoon vegetable oil
1 teaspoon dry mustard powder
½  teaspoon cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 tablespoon chopped cilantro
Tortilla chips

Scoop 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 4

1 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 fine

Combine all ingredients together. Let flavors blend for 20 minutes.

Southwest Corn Guacamole

Serves 4-6

1 ear of corn

½ teaspoon chili powder

¼ teaspoon ground coriander

½ teaspoon kosher salt
2 plum tomatoes, chopped

3 scallions, chopped

3 avocados, diced

2 minced jalapenos, seeded, diced (optional)

¼ cup cilantro, diced

Juice of 1 lime

Sprinkle 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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