Summer brings on food competitions like, maybe, a chili cookoff. But we’re switching things up and hosting our own Studio 5 Guac Off.
Kristin Andrus’ Tommy Bahama Guac
Sweet soy glaze
Susie Bulloch’s Grilled Guac
2 large avocados
1/4 cup red onion, thinly sliced
2 cloves garlic
1/2 cup cilantro, roughly chopped
Juice of 1 lime
1 teaspoon salt (more to taste)
Preheat grill to 500 degrees.
Place onion, jalapeño, and garlic in a grill basket and place on the grill. Cook until everything is slightly charred on all sides, stirring often (about 6-8 minutes)
Cut the avocados in half and remove the pits. Place face down on the grill for 4-5 minutes, until there are nice grill lines on the surface of the avocado.
Remove the seeds, stem, and ribs from the jalapeño and mince finely. Also, finely mince the onions and garlic.
Scoop the grilled avocado flesh from the skin into a bowl. Add in the grilled jalapeño, onions, garlic, cilantro, lime juice, and salt. Use a fork to mash the avocado and combine all of the ingredients to your desired consistency. Add any additional salt as needed after tasting.
Suzy Robertson’s Chunky Mango Guac
3 ripe avocados
2 roma tomatoes, petite diced
2-3 green onions, diced
½ bunch cilantro, chopped
1 lime, juiced
1 jalapeno, diced (vein & seeds removed if you don’t want the heat)
1 tsp. sea salt (approximate- use to taste)
1-2 tsp. minced garlic (optional- or ½ tsp. garlic salt)
1 ripe mango
Mash & stir all together for a delicious dip & condiment!
Si Foster’s Strawberry, Jicama, and Lime Guac
1 pint strawberries, washed and chopped
1 avocado, cut into chunks
1 lime, juiced
1/2 jalapeno, diced
1/4 cup cilantro, chopped
1/2 cup jicama, small dice
coarse sea salt
fresh ground pepper
Creamy guac drizzle (optional)
1/2 ripe avocado
1 tablespoon fresh lime juice
1-2 teaspoons mayo, regular or lowfat
1-2 tablespoons cilantro leaves
1 teaspoon water if needed
salt, to taste
Combine all of the guacamole ingredients in a medium bowl, fold together. Set aside.
In a bowl or jar, combine the drizzle ingredients and pulse with immersion blender until smooth. Spoon the ingredients into a small ziplock sandwich bag, snip off end and drizzle on top of guac just before serving. If making ahead, store guac drizzle in refrigerator until ready to serve.
When ready to serve, place strawberry guacamole in a bowl, carefully squeeze the drizzle ingredients on top of the guac. Serve immediately!
Wendy Paul’s Simple Guac
4 medium avocados
1 tbsp. key lime juice
Salt and pepper to taste
1/2 tsp. chili powder
1/2 cup minced onion
1/2 cup finely chopped fresh cilantro
Pinch of garlic powder
Mash 2 of the avocados pretty well in a medium bowl, leaving 2 avocados more “chunky.” I like a bit of texture in my guac. Then add the other ingredients together and stir til combined and cover for up to 1 hour before serving. Serve with your favorite chips. Yum!