Guacamole five ways: Suit the tastes of any crowd

  • By J.R. Hirsch Associated Press
  • Tuesday, January 29, 2013 4:48pm
  • Life

Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good.

If sweet and heat are your style, go for guac mixed with brown sugar candied bacon and hot sauce.

Heat fiends will prefer the corn and chipotle blend, while those who favor the exotic touch might like the shrimp and mango version.

And for those who want it all? A roasted fresh salsa guac.

Basic guacamole

4 Hass avocados, skins and pits removed

4 teaspoons lime juice

1/2 teaspoon ground cumin

1 teaspoon salt

1/4 ground black pepper

In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix-in combinations.

Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combine with the acid of the lime juice, should prevent the guacamole from browning.

Makes 12 servings.

Sweet heat bacon guacamole

Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange 1/2 pound of bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 degrees for 20 minutes, or until the bacon is lightly browned, crisped and the sugar has caramelized. Let the bacon cool, then cut it into bite-size chunks.

Mix a splash of hot sauce (more or less, to taste) into the base guacamole recipe, then mix in three-quarters of the chopped candied bacon. Sprinkle the remaining bacon over the guacamole, then serve.

Per serving: 200 calories; 170 calories from fat (85 percent of total calories); 18 g fat (4.5 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 5 g fiber; 3 g sugar; 4 g protein; 320 mg sodium.

Shrimp and mango guacamole

Thaw a 9-ounce bag frozen cooked and peeled baby shrimp, then drain and pat them dry. Peel 1 mango, then cut the flesh away from the pit. Finely chop the mango, then stir it, the shrimp and a hefty splash of hot sauce into the base guacamole recipe.

Per serving: 140 calories; 90 calories from fat (64 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 30 mg cholesterol; 9 g carbohydrate; 5 g fiber; 3 g sugar; 6 g protein; 200 mg sodium.

Chipotle corn guacamole

In a medium skillet over medium-high, heat 1 tablespoon of olive oil. Add 1/4 cup diced red onion, 1 cup of corn kernels (if canned, drain them very well) and 3 minced cloves of garlic. Saute for 2 minutes, then remove from the heat and let cool. Stir in 1 diced canned chipotle pepper (packed in adobo sauce). Stir the mixture into the base guacamole recipe, as well as 1 tablespoon (more or less, to taste) of the adobo sauce from the can.

Per serving: 130 calories; 100 calories from fat (77 percent of total calories); 11 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 5 g fiber; 1 g sugar; 2 g protein; 170 mg sodium.

Roasted fresh salsa guacamole

When preparing the base guacamole recipe, omit the salt.

Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 degrees for 15 minutes, or until lightly browned.

Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers (drained, patted dry and diced), 1/4 cup diced red onion, 1 diced jalapeno pepper (with or without seeds, depending on your heat tolerance) and 4 minced cloves of garlic into the base guacamole recipe.

Per serving: 150 calories; 110 calories from fat (73 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 5 g fiber; 2 g sugar; 2 g protein; 270 mg sodium.

More in Life

Mark Ellinger works with fire to create unique texture and color on a float. (Dan Bates / The Herald)
Glass Quest: Find clue balls to trade in for hand-blown floats

The ninth annual Great Northwest Glass Quest is on Camano Island and in Stanwood through Feb. 25.

See migrating snow geese at birding festival next weekend

The Port Susan Snow Goose Festival in Stanwood features speakers, bus tours and kids activities.

Mixer vs. maker: War for counter space is like Game of Thrones

Is there a correlation between weight gain and the small appliances we keep on our kitchen counters?

Welsh revival: Cardiff sheds rust-belt past for glossy future

Just an hour from major English destinations such as Bath and the… Continue reading

The farm-to-table concept in an easy-to-grow container garden

Through container gardening, you can grow edible plants in pots instead of the ground.

How do plants survive freezing temperatures? With genetics

Plants have evolved to tolerate the weather conditions of where they are growing.

Beer of the Week: Scrappy Punk’s Dark English Lager

The Snohomish brewery’s English-inspired lager was created by a first-time brewer.

Barnard Griffin’s award-winning rose is a wine to fall for

Looking for a bottle of vino to go with your Valentine’s Day weekend dinner? Think pink.

‘Black Panther’ builds a proud new superhero world

The movie presents a vision of what central Africa might have looked like without colonialism.

Most Read