CHUNKY MEXICANSTYLE GUACAMOLE

For our house guacamole, we use only Hass avocados — the almost-black, pebblyskinned variety prized for its smooth, buttery flesh. Hass avocados are delicious on their own but even better when mixed with some finely chopped tomato, onion, cilantro, and chile, along with a dash of salt and citrus. (I prefer the less acidic taste of lemon rather than lime juice.) We fry the jalapeño first to mellow its flavor. In addition to being perfect for dipping chips into, this guacamole is also great paired with slices of grilled steak in a taco. 1 teaspoon vegetable oil 1 small jalapeño

4 ripe avocados

1 to 2 tablespoons fresh lemon juice (about 1/2 lemon)

1/2 cup chopped tomato 1/4 cup chopped fresh

cilantro

1/4 cup chopped white onion 1/2 teaspoon salt

Heat the oil in a small skillet and cook the jalapeño over high heat until browned and blistered on all sides. Remove the stem and cut the jalapeño in half. (I like to leave in flecks of the toasted skin.) Remove some or all of the seeds and membranes for less heat, if desired. Mince the jalapeño.

Cut the avocados in half, remove the pits and peels, and dice into ½-inch pieces. Toss in a mixing bowl with the lemon juice. Stir in the jalapeño, tomato, cilantro, onion, and salt. Taste and adjust the seasonings as desired. Serve immediately if possible, or within a few hours of making. To keep it from browning, cover the top with an additional thin film of oil, and/or cover with plastic wrap, pressing down on the surface, before refrigerating.

Makes 3 cups.

Per 2-tablespoon serving: 48 calories (percent of calories from fat, 72), 1 gram protein, 2 grams carbohydrates, trace fiber, 4 grams fat (1 gram saturated), no cholesterol, 48 milligrams sodium.

CONTRIBUTED BY ANGIE MOSIER, HOUGHTON MIFFLIN HARCOURT/RUX MARTIN BOOKS Chunky Mexican-Style Guacamole.