Author Archive
The better the strawberries, the better the guacamole. That’s why I make this guacamole only during the few weeks when our local strawberries are in season. Habaneros, while very spicy, are jam-packed with flavor; use the quantity that’s right for you. You may want to wear gloves while working with the habanero, to avoid painful experiences when inadvertently touching tender parts of your anatomy. Recipe from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Read More→
Print This Post
Cook’s Note: I’ve made this guacamole with and without the almond butter, and while it’s really tasty without, the almond butter infuses every bite with a rich nuttiness that I love.
Ideas for Serving: This is an impressive chip-dip guacamole for winter, when both avocados and grapefruit are at their peak. Its citrusy lightness goes well with raw vegetable “chips”—think jícama, sunchoke, small Japanese white turnip. But don’t overlook this guacamole as part of a light entrée or first course: spoon the guacamole into leaves of endive, romaine hearts or Little Gem lettuce. Recipe from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Read More→
Print This Post
