Table Talk with Chef Zachary Golper of Bien Cuit |
Answers Are In! ›
Pineapple and Cucumber Guacamole
Bacon and Tomato Guacamole
Toasted Almond Guacamole with Apricots
- 1 1/4 pounds ripe avocados (about 3 medium), halved and pitted
- 1/2 cup dried apricots (about 10 to 15), small dice
- 1/2 medium jalapeño pepper or serrano chile, stemmed, seeded, and finely chopped
- 3 tablespoons almond butter
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- 1/4 cup toasted sliced almonds (optional)
This unique guacamole recipe adapted from Rick Bayless veers from the common avocado, lime, and cilantro combination, and instead is sweet and nutty with the flavors of dried apricots and almonds. Try it with a chicken quesadilla or simply on a tortilla chip.
What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.
This recipe was featured as part of our guacamole recipe gallery.
- 1Scoop the flesh from the avocados into a large bowl. Mash with the back of a large fork or a potato masher to make a chunky paste.
- 2Add the remaining ingredients except the almonds and stir to combine. Taste and season with additional lime juice and salt as needed.
- 3Garnish with the almonds (if using) and serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours. (The plastic wrap will keep the guacamole from turning brown.)