Last night was the River City Rebels Running Club’s Christmas Party at Andy’s house (if you go to their site, he’s the hot guy in the blue hat kneeling on the right). 🙂 Anyway…according to the invitation, I was to bring an appetizer. I wanted to make something vegetarian/vegan friendly because quite a lot of people in the club don’t do meat. And last year, I made a salad with meat in it and didn’t report there was bacon–like, a lot of it–in there. Oopsy. So, to try and please the masses, I swiped this super festive guacamole recipe from Rick Bayless. He sent it out over twitter a few days ago. It was very well received by my teammates, so I thought I would share it with all of you. ¡Muy delicioso!
His tweet was simply this: “pomegranate-walnut guac: mash 3 avoc,3/4 c ch tstd walnut,1 ch rstd poblano,2T parsley,2T lime,1/2 ch wht onion. Salt. Garn: pomgrnt seeds” Well played!
I doubled the recipe, made it in 10 minutes. To save time, toast the walnuts in the oven as you are cutting/chopping. Then when you have everything all mashed up, they’ll be ready to go in (allow to cool first). Serve with plantain chips and fresh veggies!
This recipe also appears in Rick’s latest book. I’ll try to get my paws on a review copy and share some more stuff with you here…because since returning from Mexico, I can’t get enough Mexican food. Hanging on to happy memories and our time in Ixtapa!