This weekend Tripp and I mapped out our grand calendar of upcoming summer adventures (Carolina! Maine! France!). Besides making me totally giddy, the activity put a rumble in my belly for summery fare, picnics, and parties. With a few weeks left of New England spring, testing summer recipes inside on rainy days is a substitute for the real thing I won’t turn down. Hence, guacamole.
Ah yes, guacamole: friend-maker, woe-mender, harbinger of good times. If I were someone who believed in magic, these powers might seem reasonable. But I’m a notorious skipper of horoscope sections so an alternative explanation is in order. Perhaps it’s nothing beyond the singular alchemy that is avocado + lime + salt.
I’ve long been a fan of fruit-laced guacamole (hello, mango). But last summer was the first time I enjoyed a grape-studded rendition. Plump and bright, grapes are a splendid counter to creamy, rich avocado. Throw roasted grapes into the equation and whoa, you’ve just made a dish with an ingredient ‘two-ways’ at home. I have to admit I was pretty proud of that.
Makes 3-4 cups
- 2 cups whole grapes (visually I think green grapes are best here but red are a fine substitute)
- 1 Tbs. olive oil + salt
- 3 ripe Haas avocados, peeled, pitted and diced into small cubes
- 1 cup quartered grapes
- 1/3 cup red onion, finely diced
- 2 serrano chiles, finely diced (if you don't like heat, use only one or omit altogether)
- 1 cup cilantro leaves, roughly chopped (about 1 bunch)
- Juice of three limes
- 1 tsp. kosher salt
- Preheat oven to 450 degrees
- Toss 2 cups whole grapes with olive oil, season with salt, and spread on a baking sheet
- Roast for 15 minutes; grapes will release juices and start to caramelize
- Transfer grapes to a plate to cool
- Roughly chop
- Place avocado, roasted grapes, quartered fresh grapes, onion, chile, cilanto, lime and salt in a mixing bowl
- Use a fork to combine until all ingredients are evenly dispersed but avocado chunks remain
- Taste for seasoning; add more lime and salt as needed
- Serve with tortilla chips or crudite
- The flavors will be doubly awesome if you allow guac to sit inthe fridge (covered) for a couple hours