Crazy Nut Salsa Macha Honey Guacamole

Guacamole & Dips


  • 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


  1. 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.
  2. When cool, mix in vinegar, brown sugar, and salt.
  3. 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!

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