The Mellow, Mouth-Watering Avocado

They may not be so pretty on the outside, but once you cut into a ripe avocado and see the smooth, creamy fruit inside it can inspire all kinds of recipes, says cookbook author and cooking teacher Tori Ritchie.

In The Early Show's "Five-Minute Cooking School" Wednesday, Ritchie set out to prove that there's more to do with the pear-shaped dark green fruit than make it into a container of guacamole on Super Bowl Sunday.

Richie, with the help of The Early Show anchor Hannah Storm, created three very different dishes, including a spicy take on guacamole that will spoil you for the kind from the plastic container.

Chipotle Guacamole

This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour.

2 Tbs. finely minced white onion
1 Tbs. fresh lime juice
1 to 2 chipotles in adobo, drained and minced
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
For the garnish: 1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)

Put the onion, lime juice, chipotle and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture.

Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.