Pickled Veggie Guacamole
From Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless
Rick Bayless wins again. This guacamole is out of this world. Of course I’ve had guacamole a million times, and it’s never bad, but this one is like nothing I’ve ever tried before. The pickled veggies make it tangy, while the fresh tomato and cilantro keep it bright. The only problem – it’s Addictive with a capital A. We started with a half batch for just the two of us. Killed it in 20 minutes. The next day we made another half batch with similar results. And of course once John’s parents got here we just had to make a full batch so they could try it. At one point I had to physically leave the room and go read my book to stop myself from finishing it before anyone else got some. So go, make it, but consider yourself warned.
- 3 ripe avocados
- 1 medium tomato, chopped into small pieces
- 1/4 cup pickled jalapeno, chopped (you can use a little more if you like it spicy)
- 1/2 cup pickled veggies, chopped (you can usually find jars of pickled veggies near the other pickles – the one we used was called Garden Mix Giardinera – regardless it should just be carrots, celery, cauliflower, other mild veggies and maybe some sport peppers in pickling liquid, not oil)
- 1/4 cup loosely packed cilantro, roughly chopped
- salt, to taste
- Peel avocados and place flesh in a large bowl. Mash with a fork.
- Add tomato, jalapeno, pickled veggies, cilantro and a little salt. Combine well. Taste and add more salt if needed. Serve with chips.
Makes about 3 cups.
Note: Obviously guacamole is best eaten right away. But if you need to store it, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until serving time. Pressing the plastic wrap onto the surface of the guac reduces the amount of contact with evil oxygen.