Named from ahuacatl “testicle” and mole, meaning “mixture,” this pulpy sauce moved from strictly Mexican use into America around 1900 and slowly increased in popularity as the avocado became more available in American supermarkets.  It really took off after the introduction of corn chips in the 1960s and now is found pre-made in various packages everywhere, but many of them are bland and lack the full flavor of guacamole made from scratch.  This version is traditionally made with a molcajete y mano, a large Mexican mortar and pestle carved from volcanic rock. If you don’t have a molcajete y mano, you can smash the avocados with a fork or potato masher. From the article Avocado Madness!

Ingredients

2 ripe avocados
1/2 tomato, chopped
1/2 clove garlic
2 habanero chiles, roasted, peeled, stemmed and chopped
1 tablespoon chopped cilantro
2 limes
Salt to taste
For the chips:
12 small fresh corn tortillas, cut into wedges
2 cups corn oil
Salt to taste

Instructions

Peel and pit the avocados, then grind them in the molcajete. Add the garlic, chiles and cilantro and keep grinding. Gently squeeze in the lime juice and add salt to taste. Transfer to a bowl and serve with fresh Mexican tortilla chips.

To make the tortilla chips, heat the oil in a large frying pan until it reaches 350 degrees F.  Fry the tortilla wedges in batches, cooking each for about 3 minutes, or until they become a nice shade of golden brown. Sprinkle the chips with salt then keep them warm in a 200 degree F. oven.

Heat Scale: Hot

This is Dave DeWitt’s favorite summer salad.  Most of it comes from his garden, with the exception of the avocados, which of course are tropical trees that cannot survive freezes.  The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves.  Serve this with your favorite dressing; he still prefers variations on Italian, but bleu cheese dressings also work well. From the article Avocado Madness.

Ingredients

2 ripe avocados, peeled, de-seeded, and cut into large cubes
2 ripe tomatoes, coarsely chopped
2 or 3 fresh serrano chiles, seeds and stems removed, minced
1/2 bunch chives, minced
1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw squash to taste (optional)

Instructions

Combine all the ingredients in a large bowl, mix well, and serve.  Allow the guests to select their own dressing.

Heat Scale: Mild

Peaches are the leading deciduous fruit crop grown in Texas and it is estimated that there are more than one million trees planted statewide. Average annual production exceeds one million bushels.  Some of the best peaches I’ve ever eaten are grown in the Hill Country outside of Austin and San Antonio.  They are so important there that a Hill Country Fruit Council has been established to guide tourists to the best orchards.  Here’s how to use them in a wonderful dessert. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

10 cups sliced fresh peaches

2 teaspoons lemon juice

1/2 teaspoon almond extract

1 cup brown sugar

3/4 cup whole wheat flour

3 cups quick oats

1 1/2 cups chopped pecans

3/4 cup grated coconut

1 cup melted butter

1 teaspoon almond extract

1 teaspoon nutmeg

1/2 teaspoon cayenne

Instructions

In a bowl, toss the peaches with the lemon juice and almond extract and then place them in a 9 by 13 inch baking dish.

In another bowl, combine the sugar, flour, oats, pecans, and coconut and then stir in the butter and almond extract.  Spread this mixture over the peaches and sprinkle it with nutmeg and cayenne.

Bake in a 350 degree oven for 45 to 60 minutes, or until the top is golden brown.

Heat Scale: Medium