Ingredients
- 2 Ancho chiles stemmed, seeded, diced with scissors
- vegetable oil for frying the chiles
- 1 Tbsp fresh mint chopped
- 2 Tbsp fresh chives chopped
- 1 jalapeño finely chopped, seeding optional
- 3 Tbsp red onion finely chopped
- Zest of a lime
- 2 Tbsp lime juice
- 1 tsp kosher or sea salt
- 2 large Avocados From Mexico meat scooped out and diced
- 1/2 cup walnuts
- 1/4 pound or 1 ripe plum cut into small dice
- 1 Tbsp sesame seeds toasted
Instructions
- In a small saucepan, heat ½” vegetable oil over medium heat for 3 to 4 minutes. Test the oil by dropping a piece of ancho chile, if it bubbles all around, the oil is ready.
- Cover a plate with paper towels.
- Once the oil is hot, get your spider or slotted spoon ready and gently drop the diced ancho chiles into the oil, count 1 second and immediately scoop the chiles out. Place on the paper towel to drain.
- Heat a small skillet over low-medium heat. Once hot, add the walnuts, and toast for less than a minute, stirring frequently until lightly toasted. Remove from the heat and coarsely chop.
- In a molcajete or medium bowl, combine mint, chives, jalapeño, red onion, lime zest, lime juice, salt and mash together until very well mixed.
- Add the avocado, mash well, and incorporate to the mix. Add the walnuts and plums and fold to combine.
- Scrape the guacamole onto a serving bowl, cover with the ancho chile and sesame seeds. Eat along with chips, pita chips or vegetable chips.
Nutrition Facts
Ancho Plum Guacamole
Amount Per Serving
Calories 200
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 1g
5%
Total Carbohydrates 13g
4%
Sugars 3g
* Percent Daily Values are based on a 2000 calorie diet.
