Gluten Free

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

Refrigerate the vinaigrette in an airtight container up to 3 days.

You can substitute dried cranberries or raisins for the dried cherries in this recipe.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

Make a nutritious lunch by spooning this spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail hour snack, dab a small amount on cherry tomato halves.

Toss this mix with 2 pounds potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired. See page 389 for grilling instructions.

The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.

These preserves can be canned and stored for up to 1 year; multiply the recipe, if you like.

Toss this mix with 2 pounds potatoes just before grilling. See page 389 for grilling instructions.

This marmalade can be made with navel oranges, blood oranges, or tangerines.