Mexican guacamole -- as you like it
Makes about ¾ cup
We all love guacamole with tortilla chips. But also consider using it as a sandwich spread or as a topping for chicken or fish. This simple recipe is divine as is, but you also can personalize it by using your choice of Add-Ins, which you'll find at the end of the recipe. For easy preparation, here's the best way to open an avocado: Cut it lengthwise around the pit and gently twist the halves to separate them. Remove the pit by striking it with the blade of a sharp knife, then twist to remove. Use a spoon to scoop out the avocado flesh.
1 fully ripened Mexican avocado, halved, pitted, and peeled
1 tablespoon minced onion
1 teaspoon minced jalapeño pepper
¼ teaspoon salt
In a small bowl, mash the avocado with a fork to make a slightly chunky mixture. Stir in the onion, jalapeño, and salt.
¼ cup prepared salsa
1 tablespoon each chopped cilantro and fresh lime juice
½ cup chopped and seeded tomato, finely diced radish, or starfruit
¼ teaspoon minced garlic
½ teaspoon ground cumin
Red or green hot pepper sauce to taste
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.