YIELD: 4-6 servings
½ bunch of fresh cilantro
1 clove fresh garlic
3-5 small fresh chile peppers
1 large lime
½ red onion
2 heirloom tomatoes
1 ½ tbs. sea salt
1 tbs. extra virgin olive oil
2 tbs. cotija cheese, grated (queso fresco could be substituted)
1 red onion, cut thin into half-moon shapes
3 cups water
2 cups cider vinegar
1 cup sugar
2 tbs. kosher salt
1 bay leaf
10 whole peppercorns
Toasted pumpkin seeds:
½ cup pumpkin seeds
½ tsp. kosher salt
½ tsp. ancho chile powder
1. For pickled onions: Bring all the ingredients except the onions to a low boil in a saucepan. Pour the hot liquid over the onions and allow to cool.
2. For toasted pumpkin seeds: Toast all the ingredients in a dry skillet until fragrant.
3. For guacamole: cut up the avocados in a large bowl and set aside. Dice one tomato and add to the bowl of avocados.
4. On a large cutting board, cut the chiles, cilantro, garlic, and red onion very fine, all in one pile.
5. Sprinkle the pile with half the salt and the juice of half the lime.
6. Using the side of a knife, grind the chopped up mixture against a board; the lime and salt will help to create a paste.
7. Once the ingredients have combined to form a paste, add it to the bowl of avocados and tomatoes. Mash the ingredients in the bowl with a fork until desired consistency is achieved.
Recipe: Louis Robinson, Spice, Tampa Bay area. Photo: Avocados From Mexico.