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A lighter take on guacamole

Guacamole Salsa. The author turns a favorite formula for guacamole into a salsa. Illustrates FOOD-NOURISH (category d), by Stephanie Witt Sedgwick, special to The Washington Post. Moved Tuesday, June 25, 2013. (MUST CREDIT: Washington Post photo by Bonnie Jo Mount)

Guacamole Salsa. The author turns a favorite formula for guacamole into a salsa. Illustrates FOOD-NOURISH (category d), by Stephanie Witt Sedgwick, special to The Washington Post. Moved Tuesday, June 25, 2013. (MUST CREDIT: Washington Post photo by Bonnie Jo Mount)

Guacamole is a crowd pleaser. Avocados contain healthful fats, but too much of a good thing is still too much. To make those good fats stretch a little further, I’ve turned my favorite formula for guacamole into a salsa, upping the ingredients I formerly used as garnishes. The result cuts the calories without sacrificing flavor.

Serve as a dip, with tortilla or pita chips. You could also serve it as a side salad or as a flavorful topping for grilled fish or chicken.

Guacamole Salsa

12 ounces small roma tomatoes, peeled, seeded and cut into 1/4-inch dice (a generous cup)

1 small sweet onion, minced

1 medium jalapeno pepper, seeded and minced

2 tablespoons finely chopped cilantro leaves and stems

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/4 teaspoon ground cumin

1/4 teaspoon sugar

kosher salt

freshly ground black pepper

flesh of 2 ripe Hass avocados, cut into 1/2-inch cubes (about 2 cups)

Combine the tomatoes, onion, jalapeno, cilantro, lime juice, oil, cumin and sugar in a medium bowl. Season with salt and pepper to taste. Stir to incorporate.

Add the diced avocado and mix gently to combine. Let sit for 15 minutes, then stir one more time and serve.

Makes about 3 cups (12 servings).

MAKE AHEAD: This is best served within 2 hours of being assembled, but you can dice and chop everything except the avocado a few hours in advance. Wait until the last minute to cut the avocado to avoid discoloration.

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