Toasted Almond Guacamole with Apricots - Recipe
The master of Mexican cuisine, chef Rick Bayless dishes out his recipe for creamy guacamole, adding a few unique ingredients like apricots and almonds to give it a flavorful twist.
3 medium large (about 1 1/4 pounds) ripe avocados
10 - 15 dried apricots, chopped into small pieces (1/2 cup)
3 Tbsp. almond butter
2 Tbsp. fresh lime juice
2 - 3 Tbsp. fresh lime juice to taste
hot green chile(s) to taste, stemmed, seeded, and finely chopped
2 - 3 Tbsp. (loosely packed) chopped fresh cilantro
1/4 cup toasted sliced almonds (optional)
Makes about 3 cups, serves 8-10
1. Cut around each avocado from stem to blossom end and back up again, then twist the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher.
2. Mix in the apricots, almond butter, chopped chile(s), lime juice, and the minimum amount of chopped cilantro.
3. Taste and season with salt, usually about 1 teaspoon, add more cilantro and lime if you think appropriate.
4. If not using immediately, cover with plastic directly on the surface of the guacamole and refrigerate - best if served within a few hours. When you are ready to serve, scoop into a serving bowl and garnish with sliced almonds if you wish.
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