Freshen up your game-day guacamole
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.
Base guacamole recipe
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, combined with the acid of the lime juice, should prevent the guacamole from browning.
Yield: 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.
Approximate nutrition per serving: 200 calories, 18 grams fat (4.5 grams saturated, 85 percent fat calories), 4 grams protein, 8 grams carbohydrate, 3 grams sugar, 15 milligrams cholesterol, 5 grams dietary fiber, 320 milligrams 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. Sauté 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.
Approximate nutrition per serving: 130 calories, 11 grams fat (1.5 grams saturated, 77 percent fat calories), 2 grams protein, 8 grams carbohydrate, no cholesterol, 5 grams dietary fiber, 170 milligrams 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.
Approximate nutrition per serving: 140 calories, 10 grams fat (1.5 grams saturated, 64 percent fat calories), 6 grams protein, 9 grams carbohydrate, 3 grams sugar, 30 milligrams cholesterol, 5 grams dietary fiber, 200 milligrams 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.
Approximate nutrition per serving: 150 calories, 12 grams fat (2 grams saturated, 73 percent fat calories), 2 grams protein, 9 grams carbohydrate, 2 grams sugar, no cholesterol, 5 grams dietary fiber, 270 milligrams sodium.