Ingredients for Chipolte Aioli

¼ cup mayonnaise
1 tbsp Dijon mustard
2 small (or 1 large) garlic clove, minced
½ of a Chipotle pepper in Adobo, chopped fine *
½ tsp of Adobo sauce
2 tsp sour cream
Salt and pepper

Ingredients for Avocado Relish

Juice of 1 lime
1 tbsp Extra Virgin Olive Oil
2 large garlic cloves, minced
1 whole avocado, peeled, pitted and diced into cubes
5 cherry tomatoes, quartered
¼ cup Vidalia (or other sweet onion), diced
Salt and pepper

Ingredients for the Dog

2 Niman Ranch Chorizo Hotdogs *
2 Hotdog buns, bread scooped out of the middle
* These ‘dogs can be found by the regular hot dog section in your grocery store, and they look like a regular hotdog. The Niman Ranch version is particularly good. Try to stay away from the dried Chorizo – it is tough and has a harsher flavor.

Whisk together all ingredients. Taste for salt and pepper and add accordingly. If you don’t like spice but still want the smokiness of the Chipotle, you can take out the seeds from the Chipotle and decrease the Adobo sauce to ¼ teaspoon.

In a small bowl, whisk together the lime juice, olive oil and garlic. Gently mix in the avocado, tomatoes and onion, being careful not to mash the avocado. You want the mixture to be chunky. Season with salt and pepper (you will probably need more salt than you think, so keep tasting!).

Directions for Hot Dog

Preheat a dry grill pan on medium-high heat. While the pan is heating up, slice each Chorizo ‘dog lengthwise, so it is thinner and the meat is exposed.

When the pan is hot enough, place the Chorizo skin-side up, and flip after 4 minutes. Grill another 3 minutes or until the inside is heated through.

Take the Chorizo off and set aside, but leave the heat on and don’t clean the grill. Grill each bun on the same pan until toasted. Spoon a good amount of the Chipotle Aioli on both sides of the bun.

Top with two pieces of Chorizo (should be one total ‘dog, but since you cut the Chorizo in half, it is two pieces). Put the Avocado Salsa on top of the Chorizo. Close the bun and enjoy. Don’t forget the napkins!

Serves

4-6

2 tablespoons finely chopped white onion
1 tablespoon minced fresh jalapeño or serrano chile, including seeds, or more to taste
1 teaspoon kosher salt, or ½ teaspoon fine salt
¼ cup chopped cilantro, divided

1 tablespoon freshly squeezed lime juice, or more to taste
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
¼ cup coarsely chopped smoked almonds, divided
3 tablespoons crumbled blue cheese, divided

Instructions

Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.

Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.

Garnish with the rest of the almonds and blue cheese. This guacamole is best served right away.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

6-10

1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (½ inch)
½ cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste

¾ teaspoon fine salt, or 1½ teaspoons kosher salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
½ pineapple, peeled, cored, and diced (½ inch)
½ cup chopped cilantro, divided

Instructions

-Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash).
-Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top. Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles.
-Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

3-4

2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
½ teaspoon kosher salt, or ¼ teaspoon fine salt

¼ cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired

Instructions

-Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
-Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

4-6

4 ounces jumbo lump crabmeat, picked over
3 ounces cooked shrimp or lobster, cut into small pieces (½ cup)
3 tablespoons freshly squeezed orange juice
2 tablespoons chopped cilantro
1 tablespoon minced fresh jalapeño or Serrano chile, including seeds, or more to taste

1 tablespoon mild olive oil
2 teaspoons minced canned chipotles in adobo, including sauce, or 1 teaspoon Chipotle Chile Powder
¼ teaspoon fine salt, or ½ teaspoon kosher salt
1 recipe Classic Guacamole (recipe follows)

Instructions

-Mix the seafood together with the orange juice, cilantro, fresh chile, oil, chipotle and salt and let the mixture marinate for about 20 minutes.
-Make the Classic Guacamole, reserving the sprinkled cilantro. With a slotted spoon, transfer about half of the seafood mixture into the guacamole, and stir. Season to taste with additional salt, then garnish with the remaining seafood mixture and the reserved cilantro.
-The seafood mixture and the guacamole (with a piece of plastic wrap pressed against the surface) can be stored separately in the refrigerator for up to an hour. Let the guacamole come to room temperature and let the seafood mixture stand at room temperature just long enough to take some of the chill off before you assemble and serve the guacamole.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

4

Ingredients

2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons finely chopped yellow onions
2 teaspoons minced jalapeno or Serrano chilies, seeds and membranes removed, if desired
kosher or coarse salt
2 large ripe Avocados, peeled and seeded
2 tablespoons cored, seeded, and finely chopped plum tomato (1 small tomato)
2 teaspoons freshly squeezed lime juice
warm tortilla chips, for serving

Instructions

-Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and ½ teaspoon of salt in the bottom of a molcajete or medium-size bowl.
-Add the Avocados and gently mash with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture.
-Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm corn tortilla chips. Yields 4 servings.

Serves

4-8

Ingredients

1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened Avocado from Mexico, halved, pitted, peeled and diced

Instructions

-In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper.
-Add Avocado; toss gently. Season with salt, if desired. Yields about 4 cups.

Serves

5-8

Ingredients

5 ripe Hass Avocados from Mexico
3 Roma tomatoes, seeded and diced
1 Serrano chile, finely diced
3 heads of garlic, chopped
1/2 cup chopped cilantro
Juice of one lime
3 tbs. extra virgin olive oil
Sea salt to taste

Instructions

-Halve Hass Avocados and remove seeds.
-Cut into medium chunks (about a half inch thick) inside the Avocado shells, then scoop into a bowl with a spoon.
-Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)
-Season with salt and taste, then mix a little bit more to combine thoroughly.
-All ingredients can be adjusted to suit your taste. Pair with corn chips.

Serves

2-4

Ingredients

2 ears grilled corn, kernels removed from cob
1/2 cup chopped tomatoes
1/2 Hass Avocado from Mexico, chopped or ½ cup guacamole
Greens from 1 scallion, chopped
Juice from 1 lime
Kosher salt

Instructions

-In a medium bowl, combine corn, tomatoes, Avocado, scallion, and lime juice.
-Season to taste and try as a unique topping for grilled hot dogs or sausages.

Serves

1-3

Ingredients

1 fully ripened Avocado from Mexico, halved and pitted
1/4 cup prepared salsa
1 tablespoon lime juice

Instructions

-Into small bowl, scoop avocado pulp; mash Avocado with a fork or potato masher until slightly chunky.
-Stir in salsa and lime juice. Yields about 1 cup.

Serves

12

Ingredients

18 Hass Avocados from Mexico
18 teaspoons red onion, diced
18 teaspoons Serrano chile, diced
18 teaspoons cilantro, chopped
18 teaspoons tomatillos, finely diced
18 limes
salt to taste
1 teaspoon Double Crema cheese de Chiapas or any other salty cheese

Instructions

-Cut the Avocados in half and remove the pit. Using a spoon, remove the flesh from the skin.
-Place the red onion, Serrano Chile and cilantro in a molcajete and mash them. (A molcajete is a traditional Mexican mortar and pestle made of volcanic rock. If you don’t have a molcajete you can use a fork to mash.)
-Add the Avocado and fold it in. Add the tomatillos.
-Place the guacamole in a serving dish and top with the cheese. Serve with lime wedges and totopos, fried tortilla chips.

Serves

4

Ingredients

2 Hass Avocados from Mexico
3 tablespoons prepared horseradish
½ bunch cilantro, chopped
Juice of one lime
1 clove garlic minced
¼ cup minced red onion
1 tablespoon extra virgin olive oil
1 serrano chile minced
Kosher salt

Instructions

-Peel and dice Hass avocados in a large mixing bowl, add rest of ingredients and mix thoroughly.
-Taste and adjust seasoning. Mixture should resemble guacamole in texture.

Serves

2-4

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted and diced
1 cup chopped tomato
¼ cup finely chopped onion
3 tablespoons chopped cilantro
2 tablespoons chopped jalapeño pepper
2 tablespoons lime juice
½ teaspoon salt

Instructions

-In bowl, toss Avocado, tomato, onion, cilantro, jalapeño, lime juice, and salt just until combined.  Cover and refrigerate.
-Serve with tortilla chips or sliced vegetables, if desired. Yields about 2 1/2 cups.

Serves

4 - 6

Ingredients

1    fully ripened Avocado from Mexico, halved, pitted and diced
1    cup plain thick Greek-style yogurt
1    teaspoon finely minced ginger
1    teaspoon salt
1/2    teaspoon wasabi
1/2    teaspoon minced garlic
1    tablespoon fresh lime juice

Instructions

In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed. Cover and chill until ready to serve. Garnish with chopped chives, if desired. Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts. Preparation time is about 5 minutes.

Yields about 1-1/2 cups.

Serves

1

Ingredients

1    fully ripened Avocado from Mexico, halved, peeled and finely diced
1    cup peeled, seeded, and chopped cucumber
1/3    cup finely chopped red onion
2    tablespoons minced jalapeño pepper
2    tablespoons jarred horseradish
2    teaspoons fresh lime juice
1    teaspoon minced garlic

In bowl, combine avocado, cucumber, onion, jalapeño, horseradish, lime juice, and garlic; mix well. Use in sandwiches, salads, quesadillas or with grilled meats

Yield: about 1-1/2 cups

Serves

5-10?

Ingredients

4 avocados cubed
4 roma tomatoes seeded and diced
1 bunch cilantro, leaves only
1 jalepeno finely minced
2 garlic cloves pressed or minced
1/2 cup red onion diced
1 juice of lime

Instructions

mix onion, cilantro, jalepeno, lime juice and garlic. Add chopped tomatoes and mix.Gently fold in avocados. Serve with fresh veggies or tortilla chips.

Serves

6-20

Ingredients

6 Hass avacados
1/4 cup water
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/4 cup pace picante sauce (hot)
1/4 cup chopped onions
1 tsp. cilantro

Instructions

Cut and scoop avacados into bowl, add water to soften, mix and mash till desired consistency.  Add spices, sauce, onion and cilantro. Mix well.  Serve with tostadas.

Serves

10-15 people

Ingredients

1-8 0z soften cream cheese
1-Haas Avocado - peeled and diced
1/4 cup sour cream
1 1/2 tablespoons of very good Balsamic Vinegar
1 loaf of Italian bread - cut into serving cubes

Instructions

In a mixing bowl whip the cream cheese, add avocado and mix very well.  Add sour cream and then the vinegar.  Pour into serving bowl and surround with bread cubes.

Serves

Makes 8 (1/4-cup) servings, or 2 cups

Ingredients

1 1/2 cups plain, fat-free Greek-style yogurt
1/2 cup low-fat buttermilk
1/2 medium ripe avocado, diced
1 tablespoon chopped basil
1 tablespoon chopped cilantro
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 to 1 teaspoon salt (optional)

Instructions

Combine the yogurt, buttermilk, avocado, basil, cilantro, Worcestershire sauce, dill, mustard, garlic powder, onion powder, black pepper, and salt (if desired) in a food processor or blender. Process or blend until smooth. Store in the refrigerator. The dressing keeps about 3 days.