Sometimes all it takes to turn family members into adventurous eaters is a little celebration.
Our Favorite Guacamole
Cook's notes: Choose avocados that are soft when pressed with your thumb. Customize the spice level by choosing a mild or hot salsa. To peel garlic quickly, smash the clove with the flat side of a chef's knife. Be aware that guacamole changes to a darker color if made ahead.
2 cloves garlic
1/2 cup cilantro leaves, optional
1 cup salsa
1 1/2 pounds very ripe California avocados (3 to 4)
1. Peel the garlic and drop the cloves through the feed tube of a food processor and onto the moving blade. Process until finely chopped. Rinse the cilantro leaves, if using, and dry with a paper towel. Add them to the work bowl and process until finely chopped.
2. Cut the lime in half. Add the juice from half the lime (about 2 tablespoons) to the processor. (Reserve the remaining lime half for another use.) Add 1/2 cup of the salsa and pulse to blend.
3. Cut each avocado in half around the seed. Twist the halves in opposite directions to separate. Remove and discard the seed. Use a spoon to scoop the avocado flesh away from the peel, and add the flesh to the bowl. Blend at full power until the guacamole has reached the desired consistency, stopping to stir as necessary. Transfer the guacamole to a serving bowl and stir in the remaining 1/2 cup salsa. Serve at once. Makes about 3 cups.
Approximate Values Per Tablespoon: 27 calories (77 percent from fat), 2 g fat (0 g saturated), 0 mg cholesterol, 0 g protein, 1 g carbohydrates, 0 g dietary fiber, 40 mg sodium.