Serious Heat

Andrea Lynn, senior editor of Chile Pepper magazine, shares thoughts and observations from the fiery food world.

How to Jazz Up Your Guacamole

Using basil, bananas, bacon, and more.

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[Photograph: Robyn Lee]

Before I suggest you get all crazy with your guacamole, I need to throw it out there that more often than not, I'm a guacamole purist. A good avocado doesn't need much adornment sometimes. Mashing the avocado with salt, jalapeno slices, scallion slivers and a squeeze of citrus juice will suffice. That is, most of the time.

But sometimes, a special occasion like Cinco de Mayo makes me want to get a little adventurous with my guacamole-making. Here are other mix-ins to consider to jazz up guacamole. What do you use?

  • Tomatillo chunks or purée
  • Grapefruit segments
  • Dried or roasted chiles
  • Bananas (I've tried this; unusual but good)
  • Roasted cherry tomatoes
  • Corn, chipotle and radish slices
  • Black beans or black-eyed peas
  • Basil
  • Lime, cumin and jicama
  • Diced red onion, crisp bacon and cayenne pepper

About the author: Andrea Lynn is senior editor for Chile Pepper magazine, where she not only creates a wide range of zesty recipes for readers, but also participates in numerous tastings for hot sauce, salsa, and other spice-laden products (even chocolate!). Her favorite chile? A tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano.

Dip That Chip!

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