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Toasted Almond Guacamole with Apricots
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.
Ingredients
- 11⁄4 lb ripe avocados halved and pitted
- 1⁄2 Cup dried apricots small dice
- 1⁄2 medium jalapeño pepper or serrano chile stemmed seeded and finely chopped
- 3 tablespoon almond butter
- 2 tablespoon coarsely chopped fresh cilantro
- 2 tablespoon freshly squeezed lime juice plus more as needed
- 1 teaspoon kosher salt plus more as needed
- 1⁄4 Cup toasted sliced almonds
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Directions
Scoop 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.
Add the remaining ingredients except the almonds and stir to combine. Taste and season with additional lime juice and salt as needed.
Garnish 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.)
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