Servings:
Makes 2 cups Servings
Ingredients
- 1 large crisp, sweet apple, peeled, cored and diced (1/3-inch)
- 1 tablespoon tequila
- 1 tablespoon fresh lime juice
For pecans
- 1 large crisp, sweet apple, peeled, cored and diced (1/3-inch)
- 1 tablespoon tequila
- 1 tablespoon fresh lime juice
- 1/4 cup pecan halves, sliced crosswise, or coarsely chopped
- 1 teaspoon butter
- 1/8 teaspoon fine salt
- 1 teaspoon serrano chile, stem discarded coarsely chopped
- 1 1/2 tablespoon chopped white onion
- 1/2 teaspoon fine salt
- 3 tablespoon chopped cilantro
- 2 tablespoon mexican hass avocados, halved and pitted
- 1 tablespoon more tablespoon chopped cilantro for garnish
Preparation
Baking Directions:
Macerate apples: Toss apples with tequila and lime juice in a bowl and let stand 30 minutes to 1 hour.
Toast pecans: Spread pecans on a baking pan and bake at 350°F until golden and fragrant, 7 to 8 minutes.
Add butter to pan and toss to melt and coat pecans.
Sprinkle with salt.
Make guacamole: Mash together chile, white onion, salt, and 2 tablespoons cilantro in a molcajete, or mince and mash with a large knife on a cutting board to obtain a paste.
Cut avocado flesh in shells in a crosshatch pattern without going through skin, scoop out with a spoon and stir into chile, cilantro mixture, mashing avocado slightly.
Stir in apple mixture.
Stir in most of pecans.
Garnish with remaining pecans and cilantro.
