Recently I had the privilege to participate in a mini-Iron chef cookoff with a colleague, Dr. Juan Guerra, an OB-Gyn physician with The Permanente Medical Group at the Oakland Medical Center. Juan was one of the founders of our Latino module created to better serve this group of members.
As an active community participant, he asked me to join him to spend some time with about 20 students from West Contra Costa County who were starting their senior year in high school or going on to various colleges.
The day was hosted by Familias Unidas, a community nonprofit dedicated to helping people in many ways. Juan and I each talked with the students about various aspects of a healthy diet, the economics of cooking more at home, and cooking tips while we shared two different dips for tortilla chips. I think Juan's salsa was excellent using a combination of tomatoes, serranos, Anaheim peppers, and cilantro. I will share the recipe with you when I have made it myself.
I offered the mango guacamole I learned from my son. The students were great. Lorenzo Macias, one of the students, mashed my guacamole for me and gave excellent advice as he suggested to add much more heat. I did and loved it. The students were ecumenical in their judgement and approved of both offerings.
The mango adds a wonderful sweetness which sets this apart from your usual guacamole. This is good with homemade baked pita chips.
Servings: about 3 cups
This is good with homemade baked pita chips.
1/12th of recipe, or about 1/4cup: