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Toasted Almond Guacamole with Apricots

Name: Toasted Almond Guacamole with Apricots
Prep time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1.25 lb ripe avocados halved and pitted; 0.5 Cup dried apricots small dice; 0.5 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; 0.25 Cup toasted sliced almonds

TASTElist

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.

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Ingredients

number of servings

1¹⁄₄ lb ripe avocados halved and pitted Added to
¹⁄₂ Cup dried apricots small dice Added to
¹⁄₂ medium jalapeño pepper or serrano chile stemmed seeded and finely chopped Added to
3 tablespoon almond butter Added to
2 tablespoon coarsely chopped fresh cilantro Added to
2 tablespoon freshly squeezed lime juice plus more as needed Added to
1 teaspoon kosher salt plus more as needed Added to
¹⁄₄ Cup toasted sliced almonds Added to

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Directions

35 min.

1. Step

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.

2. Step

Add the remaining ingredients except the almonds and stir to combine. Taste and season with additional lime juice and salt as needed.

3. Step

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.)

February 3, 2023

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