By Annette Gallagher
Correspondent

Avocados, especially the Haas variety from California, are available year-round, but they are most popular during the summer when Mexican, Caribbean and Southwestern foods are the most popular. (I think this has a lot to do with the enjoyment of a pitcher of margaritas or daiquiris outside.)

The most common use of avocados is for guacamole, but they are also great to eat sliced and sprinkled with salt, layered into club sandwiches or veggie pita pockets and as a cold finishing topping to a taco pizza. Try them chopped in salads or just diced as a taco or fajita topper instead of as guacamole to fully appreciate their buttery rich flavor.

Now that all of that is out of the way, let’s talk guac. Guacamole can be wonderful or abysmal. It can be chunky or smooth, simple or loaded with flavors and ingredients. Don’t use the Florida avocados, or SlimCados, available here for guacamole. While less fat sounds great, they have so much water that they make lousy guacamole. Save those for slicing and using as is.

Below are two recipes for three very different versions of guacamole, one of which is sure to please. All are best made a few hours ahead of time.

By the way, it is a lie that keeping the pit of an avocado in the bowl keeps guacamole from turning brown. Only two things work: adding acid such as lemon or lime juice and keeping air out by pressing plastic wrap firmly down on the surface of the guacamole when not serving it.

Super Simple Guacamole

This is the best guacamole I have ever eaten. It comes from a Mexican restaurant near my hometown in West Virginia, of all places. The people who own the place come from Jalisco, Mexico, and they serve the best Mexican food in the world. I had been trying to figure this one out for years, and after having it during a recent trip home, I finally got it. Enjoy.

Blend two Haas avocados with the juice of lime and 1 teaspoon salt in a food processor until smooth.

Yes, that’s it.

Chunky Guacamole

Peel and chunk two ripe Haas avocados. (They are ripe when your thumb leaves a slight indent in them. Good luck finding them that way in the store. Buy and store in a paper bag for a day or two. Unfortunately, this requires planning ahead.) Mash slightly with a fork and add the juice of lime, 1 tablespoon fresh minced cilantro leaves, 2 teaspoons Cajun seasoning and 1 plum tomato, seeded and diced. Toss lightly to combine.

Smooth & Spicy Guacamole

Blend two ripe Haas avocados in the food processor or chopper. Add two teaspoons Cajun or Mexican seasoning, plus a few shots of Tabasco or Frank’s Red Hot sauce. Blend again and chill before serving. If it seems too hot to the taste after the chilling time, add a tablespoon or two of sour cream to add both dairy enzymes and acid to the mix.

­ If you have any questions about cooking, are looking for recipes or have any suggestions, send them to askannette@gmail.com.