If you’re serious about guacamole, use a molcajete. The lava stone makes a big difference in the pepper paste, and it’s fun for guests.
—LAURA LEVY LYONS, CO
START TO FINISH: 25 MIN. • MAKES: 4 CUPS
3 tablespoons plus 1/4 cup minced fresh cilantro, divided
4 tablespoons finely chopped onion, divided
3 tablespoons minced seeded jalapeno pepper
1 tablespoon minced seeded serrano pepper
2 to 3 teaspoons chopped chipotle pepper in adobo sauce
3 garlic cloves, minced
1/2 teaspoon salt
4 medium ripe avocados, peeled and cubed
1/3 cup finely chopped tomatoes
Tortilla chips
In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Per 1/4 cup without chips: 76 cal., 7g fat (1g sat. fat), 0 chol., 82mg sod., 4g carb. (0 sugars, 3g fiber), 1g pro.
Diabetic Exchanges: 1 1/2 fat.