Guacamole: Fresh twists on Super Bowl party classic

By J.M. Hirsch

Associated Press

Published: Tuesday, Jan. 29 2013 3:43 p.m. MST

Nutrition information per serving: 140 calories; 90 calories from fat (64 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 30 mg cholesterol; 9 g carbohydrate; 5 g fiber; 3 g sugar; 6 g protein; 200 mg sodium.

ROASTED FRESH SALSA GUACAMOLE

When preparing the base guacamole recipe, omit the salt.

Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 F for 15 minutes, or until lightly browned.

Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers (drained, patted dry and diced), 1/4 cup diced red onion, 1 diced jalapeno pepper (with or without seeds, depending on your heat tolerance) and 4 minced cloves of garlic into the base guacamole recipe.

Nutrition information per serving: 150 calories; 110 calories from fat (73 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 5 g fiber; 2 g sugar; 2 g protein; 270 mg sodium.

Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."

Email: jhirsch@ap.org

Twitter: JM—Hirsch