Thanksgiving Appetizer: Guacamole de Pepita Tostada (Guamaole with Toasted Pumpkin Seeds)

Monday, November 15, 2010

Cannot begin to tell you how much I love this recipe. Recently picked up a copy of Fiesta at Rick's as a treat to myself, this recipe is from Rick Bayless. Love the texture and flavors going on here, and love the use of pumpkin seeds. Would make an awesome and unexpected appetizer this year for your Thanksgiving dinner! But I'm warning you -- it just may outshine the turkey itself!

Toasted Pumpkin Seed Guacamole
3 medium-large ripe avocados (about 1 1/4 lbs)
1/2 small red onion, chopped small
1/2 - 1 fresh serrano chile, stemmed, seeded and chopped fine
2 Tbsp chopped fresh cilantro + leaves to garnish
2 Tbsp fresh lime juice (usually 1 lime)
3/4 cup hulled, toasted, salted pumpkin seeds + more for garnish

Cut the avocados in half and take out the pit. Scoop out the flesh into a bowl. Coursely mash the avocado with a fork. Add the onion, serrano chile, and lime juice and mix to incorporate.

Place the pumpkin seeds in a food processor and pulse until finely ground. Scrape down the sides and run the processor until the seeds are a chunky-looking paste. Mix this paste into the avocado mixture. Taste and season with salt. To serve, scoop guacamole into a serving bowl and garnish with the cilantro leaves and some toaste pumpkin seeds.

*Rick recommends serving this particular guacamole with sliced jicama and cucumber.

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