Fiesta Guacamole

Avocados are delicious and can be used in a variety of ways. On a recent trip to Scottsdale we ate at a great restaurant called Barrio Queen, where we tried a really cool twist on the Mexican classic. We tried it at home and everyone loved it. We decided to name it, “Fiesta Guacamole” because it’s like a party in your mouth.

In a medium bowl, place 4 tablespoons of the chopped onion, the chilies, 2 tablespoon of the cilantro, the garlic and the salt. With the back of a wooden spoon, mash until the mixture becomes a juicy paste. You may also do this step using a mortar and pestle.

Place paste in the bowl with the avocados; stir gently to combine.

Fold in the tomato and the remaining onion and cilantro, if necessary adjust seasoning with more salt to taste.

Transfer to a serving bowl and top with dried fruits and toasted seeds, serve with tortilla chips.

Fiesta Guacamole

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• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 Cups 1x

Ingredients

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• 1/2 small lime juiced
• 4 ripe Haas avocados, halved, pitted, peeled, diced and topped with the lime juice
• 8 tablespoons white onion, minced, divided
• 1 large garlic clove, minced
• 2 tablespoon (or more to taste) serrano or jalapeño chiles, finely chopped
• 4 tablespoons finely chopped fresh cilantro, divided
• 1 1/2 teaspoon salt
• 1 cup plum tomato, cored, seeded and finely chopped
• 2 tablespoon chopped dried mission figs
• 2 tablespoon chopped dried apricots
• 2 tablespoon dried cranberries or chopped dried cherries
• 2 tablespoon toasted pumpkin seeds (pepitas)

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Instructions

1. In a medium bowl, place 4 tablespoons of the chopped onion, the chilies, 2 tablespoon of the cilantro, the garlic and the salt. With the back of a wooden spoon, mash until the mixture becomes a juicy paste. You may also do this step using a mortar and pestle.
2. Place paste in the bowl with the avocados; stir gently to combine.
3. Fold in the tomato and the remaining onion and cilantro, if necessary adjust seasoning with more salt to taste.
4. Transfer to a serving bowl and top with dried fruits and toasted seeds, serve with tortilla chips.

Notes

Recipe can easily be halved to yield approximately 2 cups.