A Fresh Take on Guacamole and Salsa
Diane Rossen Worthington

 

A Fresh Take on Guacamole and Salsa

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Ready-made guacamole and salsa are so easy to buy that you might wonder why you should prepare them yourself. Here are two good reasons. These recipes are both atypical renditions of the classic Mexican combo that is often the starter for Southwestern or Mexican inspired menus, or as the perfect accompaniment to a pitcher of ice cold Margaritas.

On Memorial Day, I like to serve my crowd a basket of fresh baked chips and this spicy flavor duo. It has become a tradition to start the summer season. The late chef Michael Roberts was the inventive Southern Californian who created a green pea guacamole. I was puzzled by the unusual yet pleasing quality of the green peas he used instead of avocado. In this adaptation, I have combined the avocado with the peas to create a refreshing, clean flavor. You'll find that the mixture has a light, airy consistency. Your guests may wonder what the secret ingredient is -- that can be a fun conversation starter. Peas in guacamole?

Make sure to select Haas avocadoes, as they are creamy and have a fuller flavor than other avocado varieties. Defrosted baby sweet peas are added to the traditional mixture as a surprisingly subtle flavor and texture enhancer. Fresh peas might seem like a better choice, but unless they are just picked from the garden they can be bitter and starchy. Better to stick with the frozen variety that is always sweet.

I like this salsa because the tomatoes and onions are grilled. Even the cilantro gets a quick turn on the barbecue. The chipotles add smoky heat to the salsa, while a touch of apple cider vinegar adds a cool, refreshing punch. Chipotle chilies canned in adobo sauce, which can be found in most markets, are used here. Chipotles are smoked jalapeno chilies that take on a charred flavor when dried.

Serve these with your favorite chips. If you like, try the baked ones here. Beer, a crisp white wine or your favorite Margaritas all would be tasty accompaniments.

Green Pea Guacamole

Serves 4 to 6, about 2 cups.

1 1/4 cups thawed frozen baby peas

2 very ripe avocadoes, peeled, pitted and cubed

3 tablespoons fresh lime juice

3 tablespoons favorite store-bought tomatillo salsa

2 tablespoons sour cream

3 tablespoons finely chopped cilantro

1/4 teaspoon ground cumin, or to taste

Salt

1 small jalapeno chili, seeded and finely chopped (see note)

Cilantro leaves

In a food processor fitted with the metal blade, combine all the ingredients except cilantro leaves, and process until the peas are pureed. Taste for seasoning. Spoon into a serving bowl and garnish with cilantro leaves. Serve with crudites or chips.

Advance preparation: Can be prepared up to 4 hours ahead, covered and refrigerated.

Note: When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.

Smoky Salsa

Serves 4 to 6, about 2 cups.

5 large Roma tomatoes, halved

1 small red onion, cut into thick slices

3 scallions, white and light green parts only

1/3 medium bunch of cilantro, bottom stems removed

1 garlic clove

1 teaspoon canned chipotle peppers

1 teaspoon apple cider vinegar

1 teaspoon salt

1/4 cup chicken broth

1. Prepare a barbecue for medium-high-heat grilling. Grill the tomatoes, onion slices and scallions until partially charred, turning occasionally. The red onions will take the longest. Transfer to a plate. Grill the cilantro for about 30 seconds, just to wilt and give off a slight smoky flavor.

2. With the motor running, add the garlic clove to a food processor fitted with the metal blade. Process until pureed. Add the grilled vegetables and remaining ingredients and process until all the vegetables are pureed. Taste for seasoning. (For a thinner consistency, add more chicken stock.) Serve with chips and guacamole, or as a condiment for grilled chicken or meat.

Advance preparation: Can be prepared up to 1 week ahead, covered tightly, and refrigerated.

Baked Tortilla Chips

6 regular corn tortillas, cut into triangles

Salt and pepper to taste

1. Preheat an oven to 400 F. Place tortilla triangles on baking sheet. Heat in the oven for 10 minutes or until crisp. Season to taste with salt and pepper.

2. Cool slightly and place in a basket lined with a napkin for serving.

Note: If you prefer a richer chip, you can lightly spray them with vegetable oil before baking.

Appetizer, Mexican

 

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A Fresh Take on Guacamole and Salsa

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