Rockin Guacamole Southwest Recipes

Steps:

• Preheat oven to 425 degrees F.
• Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
• Bake for 30 minutes, then remove from oven & let cool.
• In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
• Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
• Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.

Steps:

• Place the avocados in a large bowl and use a large spoon to break them up.
• Add the remaining ingredients except the chips and raw vegetables.
• Using a spoon, stir everything together, taking care to leave it slightly chunky.
• Serve with tortilla chips, raw vegetables, and a nice spicy salsa. Enjoy!
• Ideas for leftover guacamole:.
• Guacamole Mayonnaise: Combine 1 cup of mayonnaise with 1/2 cup of pureed guacamole.
• Guacamole Vinaigrette: Combine 1/4 cup of guacamole with vinaigrette and fresh cilantro to taste.
• Guacamole Butter: Whip 3/4 pound of softened unsalted butter with 1/2 cup of guacamole. Add chopped cilantro, lemon juice, ground cumin, cayenne pepper, and salt to taste.
• Chicken Breast Stuffed with Guacamole Butter: Before baking an 8 oz. boneless chicken breast, stuff it with 1/4 cup cup of guacamole butter and spread 2 tablespoons of guacamole butter between the breast and the skin.

Steps:

• Preheat oven to 375 degrees F.
• In a roasting pan, combine corn kernels & sliced garlic & mix well.
• Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
• Roast corn & garlic, uncovered for 20 minutes.
• In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
• Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
• Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!