There is nothing more comforting and inviting at a party than a big bowl of freshly made guacamole. Whether you are pairing it with traditional corn chips or one of the newer trends like wafer sliced jicama, beets or heirloom radishes, either of these recipes will more than delight.
One version celebrates the earthy crispness of celery while the other lets a tangy, juicy, ripe mango shine.
Celery-Spiked Guacamole with Chiles (Recipe from Bon Appétit)
4 avocados, chopped
1 celery stalk, very finely chopped
2 serrano chiles, seeds removed if desired and finely chopped
2 garlic cloves minced
3 Tbsp fresh lime juice
1/4 small red onion, chopped and divided
1/2 cup chopped fresh cilantro plus more leaves for garnish
Mash avocados, celery, chiles, garlic, lime juice, 1/2 onion and 1/2-cup chopped cilantro in a medium bowl to desired consistency; season with salt. Top guacamole with remaining onion and fresh cilantro leaves.
Chunky Guacamole with Fresh Mango
5 avocados chopped
1 small tomato diced
1 very ripe mango diced (try to preserve any juice while cutting, as well as squeeze the juice from the flesh hanging onto the pit)
1/8 red onion, chopped and divided
1 garlic clove finely minced
2 stalks green onion chopped
1/3 cup cilantro chopped (plus more leaves for garnish)
1/4 cup fresh lime juice
Chop fresh mango first, preserving any juice and squeezing any juice from the fleshy pit. Place the juice in a large bowl with the lime juice and mash the avocados in the fresh juice. Once the desired consistency is reached add the garlic, onion, cilantro, mango, tomato and green onion. Salt (and pepper) to taste.