Avocado

 Don't make the mistake of preparing your guacamole too far in advance. "It's a time-sensitive dish," says Cooke. "Plan to serve it within a couple of hours of making it.

Choose darker avocados that have a slight give when gently squeezed in the palm of the hand. "If you have no other choice than to buy really green avocados and you need to ripen them within a couple of days, place the green avocados in a brown paper bag and store it in the pantry," says Cooke. "To help speed up the process, you can add an apple or banana to the bag because they release ethylene gas, which naturally ripens fruits."


How to make Guacamole
 

3 avocados, diced
1 serrano, roasted, minced
1 tomato, roasted, diced
2 T red onion, minced
1 lime, juiced
2 T cilantro, minced
¾ t sea salt

Preheat an oven to 400 degrees. Place the serrano and tomato on a baking sheet and roast for 8 minutes, or until the skin is blistered on the vegetables. When the serrano and tomato are cool enough to handle, peel them and dice.
In a medium bowl, combine the avocado, salt, and lime juice. Mix well to completely incorporate all the ingredients. Fold in the serrano, tomato, red onion, and cilantro.

Add in ingredient options
¼ cup roasted corn (add to existing recipe)
1 chipotle pepper, minced (replacing the serrano)
Recipe courtesy Chef Curtis Cooke -- Golden Door spa
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