Recipe by Pati Jinich
Ingredients
- Salsa:
- 2 T. olive oil
- 1 ea. guajillo chile, stemmed, seeded and cut into small squares with scissors
- 1 ea. chile de arbol, remove stems but keep seeds, and cut into small rings
- 1 ea. garlic clove, chopped
- 1 T. raw unsalted walnuts, roughly chopped
- 1 T. raw unsalted pine nuts
- 1 T. raw unsalted pistachios, roughly chopped
- 1 T. amaranth seeds
- 1 t. apple cider vinegar
- 1/2 t. dark brown sugar
- 1/4 t. kosher or sea salt
- Guacamole:
- 2 ea. ripe Avocados From Mexico, halved, pitted, meat scooped out
- 1-1/2 t. honey
- 1/4 t. kosher or sea salt
- 2 T. freshly squeezed lime juice
- 8 ea. unsalted white corn tortillas, cut into triangles and toasted on a comal, grill or grill pan
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Instructions
- Prepare salsa. Heat the oil in a medium skillet over medium heat. Add the chiles, garlic, and nuts and sauté until lightly toasted and fragrant, about 30 seconds to 1 minute. Turn off heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
- When cool, mix in vinegar, brown sugar, and salt.
- Prepare guacamole. Place the avocado, honey, salt, and lime juice in a molcajete or bowl and mash and mix. Top with the salsa and serve with the toasted tortilla pieces.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
