The Martha Stewart Show

Guacamole Bar

The Martha Stewart Show

Martha chats about the Time 100 dinner. Then, Rick Bayless prepares all the elements for the perfect guacamole bar.

Guacamole Bar

Assembling homemade salsas and dips into a first-rate guacamole bar makes for easy Cinco de Mayo entertaining. The variety of flavors ensures that your guests can choose exactly what they want.

Chef-restaurateur Rick Bayless (of Frontera Grill, Topolobampo, XOCO, and Frontera Fresco restaurants) shares these delicious guacamole bar recipes:

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Roasted Poblano Salpicon with Mushrooms

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Ingredients

3 medium poblano peppers
1/2 medium red onion, chopped
6 ounces fresh oyster mushrooms, stems removed and caps cut into 1-by-1/4-inch strips
1/2 teaspoon dried oregano, preferably Mexican
2 tablespoons freshly squeezed lime juice
Coarse salt

Directions

Over a low gas flame or under the broiler, roast poblano peppers, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with a clean kitchen towel until cool enough to handle. Rub off charred skin using a paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/4-inch pieces and transfer to a medium bowl.
Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to bowl with peppers. Add mushrooms, oregano, and lime juice; season with salt. Cover and refrigerate until ready to serve.

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The Martha Stewart Show

Guacamole Bar

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