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Fresh recipes for a Super Bowl favorite

January 25, 2009 7:10:53 AM PST
It's guacamole time! Chef Chris Koetke from Kendall College shares his recipes.TRADITIONAL GUACAMOLE

Serves: 4-6 with chips

2 ripened Mexican haas avocados, halved, pitted, and peeled
½ red onion, finely diced
1 minced jalapeno*
Juice of 2 limes
1 tomato, seeds removed and diced
¼ cup chopped cilantro leaves
¼ teaspoon salt

  • Place avocado in a bowl and mash with a fork.
  • Combine with the remaining ingredients.
  • Verify taste. If you want it hotter, you can add a dash of hot sauce. If you like the guacamole more acidic, add more lime juice.
  • Serve with nacho chips.
  • * 1 jalapeno will yield a very spicy guacamole. To reduce the heat, simply remove some of the seeds or white membrane.
AVOCADO FRUIT SALSA

This is ideal for dipping with plantain chips or nacho chips. Serves: 4-6

2 ripened Mexican haas avocados, halved, pitted, peeled, and diced
½ mango, peeled and diced
½ cup diced fresh pineapple
¼ cup chopped green onion
¼ cup chopped cilantro leaves
Juice of 1 lime
½ minced jalapeno*
1 pinch salt

  • Combine all ingredients.
  • * If desired, to reduce the heat, simply remove some of the seeds or white membrane.
MEDITERRANEAN AVOCADO DIP

This is ideal for dipping with pita chips. Serves: 4-6

2 ripened Mexican haas avocados, halved, pitted, and peeled
1 Tablespoon red onion, finely diced
Juice of 1 lemon
4 oz. roasted red peppers, diced
3 Tablespoons chopped parsley
2 Tablespoons chopped kalamata olives
3 Tablespoons crumbled feta
1 teaspoon chile flake
2 Tablespoons roasted pine nuts (bake in a 350 degree oven until lightly browned)
Drizzle olive oil

  • Place avocado in a bowl and mash with a fork.
  • Combine with the remaining ingredients except pine nuts and olive oil.
  • Garnish with pine nuts and olive oil. Serve with pita chips.

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