Pati Jinich shares 3 guacamole recipes you can try at home


While there may be an absurd number of food-related “made it a thing” days on the calendar, Natinoal’s Guacamole Day is one that almost anyone can probably keep track of.

Pati Jinich joined “Good Morning America” ​​during Hispanic Heritage Month to share some recipes that take the beloved mashed avocado appetizer and side dish to the next level.

The Mexican chef, author of the best-selling cookbook “Treasures of the Mexican Table” and James Beard Award-winning television personality, shared three riffs on mixing guac at home.

PHOTO: Guacamole with hot peppers.

Pati’s Mexican table

Three guacamole peppers.

2 to 3 ripe avocados, halved, pitted and pulp cut into chunks or coarsely mashed

2 tablespoons freshly squeezed lime juice

1 tsp kosher or coarse sea salt (more or less to taste)

1 dried arbol pepper, minced

1/4 cup coarsely chopped cilantro

5 ounces (1 cup) multicolored cherry tomatoes, halved

Optional toppings – more tomatoes and queso fresco

Gently mix and mash the avocados, lime juice and salt in a bowl.

Place the jalapeño, chili de árbol, serrano, lime zest, and cilantro in a molcajete or mortar and pestle and mash and blend until smooth. Combine with the avocado mixture and mash until you get the desired consistency. Stir in the tomatoes, taste and adjust the seasoning if necessary.

You can mix and match the chilies! Chilies love the company of other chilies, here I added jalapeño, serrano and pimento de arbol. But if you want more heat, you can add habanero. If you don’t have arbol pepper, you can use piquin or red pepper flakes. You can also add chipotles to the adobo sauce. I kept it to 3 guacamole peppers, but it can be a double pepper, a trio, or up to as much as you want to add.

Here we have cherry or grape tomatoes, but you can also use other tomatoes and dice them.

Ginger and pistachio guacamole

PHOTO: Pistachio ginger guacamole with crisps.

Pati’s Mexican table

Pistachio ginger guacamole with chips.

Ingredients
2 to 3 ripe avocados, halved, pitted and pulp cut into chunks or coarsely mashed
2 tablespoons freshly squeezed lime juice
1 tsp kosher or coarse sea salt (more or less to taste)
1 tablespoon finely chopped peeled fresh ginger
1 tbsp honey 1-2 tsp dried, crushed or chopped piquín peppers ¼ cup coarsely chopped pistachios, plus a few tbsp for garnish 1-2 tbsp chopped fresh chives

Gently mix and mash the avocados, lime juice and salt in a bowl.

In a medium bowl, combine ginger, honey and dried piquín until well blended. Add to avocado mixture, mash and mix. Add ¼ cup chopped pistachios and toss until well blended. Garnish with the remaining pistachios and fresh chives.

You’ll be surprised how the bit of honey makes the flavor and heat of the chilli and ginger shine. You can also play with maple or agave syrup.

I added pistachios because I like their pairing with avocado. But you can play with other juts or seeds! Cashews, pine nuts, peanuts—and pumpkin or sunflower seeds are also amazing here.

Smoked guacamole

PHOTO: A bowl of homemade smoked guacamole.

Pati’s Mexican table

A bowl of homemade smoked guacamole.

Ingredients
2 to 3 ripe avocados, halved, pitted and pulp cut into chunks or coarsely mashed
2 tablespoons freshly squeezed lime juice
1 tsp kosher or coarse sea salt (more or less to taste)
1 serrano or jalapeño pepper (more or less to taste)
2 cloves garlic, unpeeled
1 slice white onion about 1/2 inch thick
3 tablespoons cilantro leaves and coarsely chopped top stems
Optional toppings – chicharrones, cooked Mexican chorizo, crispy bacon bites

Gently mix and mash the avocados, lime juice and salt in a bowl.

Place the chili, unpeeled garlic and onion slice on a preheated comal or skillet over medium heat, or place under the broiler on a baking sheet. Char or roast for about 10 minutes, turning occasionally to char evenly, until blackened. Remove from heat and set aside to cool. When cool enough to handle, peel the garlic and cut the stem off the chili.

Coarsely chop the chilli, garlic and onion, and place them in a bowl or molcajete and mash or blend until pasty. Toss with the avocado mixture, along with the cilantro, and mash until you get your desired consistency (I like chunky ones).

Can top with crumbled chicharrones, cooked Mexican chorizo, or bacon.

You can also roast or char other ingredients. For example, corn, green onions and other types of peppers. You can also increase or decrease the amount of garlic and make it as garlicky as you want.

Also play around with the toppings, some options are chicharrones, chorizo ​​or bacon. But you can skip the meat and add crabmeat, diced shrimp – and take it on a seafood road!

Recipes reproduced with the kind permission of Pati Jinich.

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