...and Seven Variations

ANGEL'S GUACAMOLE:

Add:
1/2 minced garlic clove
1 tablespoon finely chopped tomatillo

Mash above ingredients with the cilantro, onion, chili and salt.

GUACAMOLE WITH ROASTED PUMPKIN AND GOAT CHEESE:

Add:
1 cup pureed pumpkin or butternut squash cut into 1/2-inch cubes
1/2 cup crumbled goat cheese

ARTICHOKE GUACAMOLE WITH TOASTED PINE NUTS:

Omit the cilantro and add:
1 cup marinated artichoke hearts, chopped
1/4 cup toasted pine nuts

GUACAMOLE WITH CRANBERRY APPLE SALSITA:

1 Granny Smith apple, peeled, cored and diced into 1/2-inch cubes
1/2 bag of cranberries, fresh or frozen
2 tablespoons fresh squeezed orange juice
1 tablespoon orange zest
1/4 cup brown sugar
salt to taste

Heat a saute pan over medium heat, add all the ingredients and simmer until the cranberries begin to burst. Season to taste with salt. Let cool. Fold into classic guacamole.

MANGO GUACAMOLE:

Add:
1 large ripe mango, peeled, seeded and diced (or use another fruit, like fresh berries or papaya)

GUACAMOLE WITH CRAB AND PICKLED JALAPENOS:

Omit the fresh jalapenos and add:
1/4 cup pickled jalapenos (available canned or jarred), chopped
12 Florida stone crab claws, steamed, chilled and cracked (or use 4 ounces crab meat)

Make guacamole recipe above, adding the pickled jalapenos instead of the fresh ones. Place guacamole in a serving bowl and arrange claws around the guacamole, using it as a dip for the claws.

GUACAMOLE WITH CHAMPAGNE GRAPES, SERRANOS AND CILANTRO:

Omit lime juice, use Serranos instead of jalapenos and add:
1 tablespoon lemon juice
1 cup Champagne grapes (or seedless green grapes) sliced in half, reserve a few for garnish