You can find this recipe at El Restaurante.
Recipe courtesy of Tabasco.
Makes 4 to 6 servings
The Pickled Veggies:
1/2 red onion, thinly cut
3-4 radishes, thinly cut
2 cups apple cider vinegar
1 orange, juiced, solids discarded
2 tablespoons salt
2 tablespoons sugar
The Toasted Pumpkin Seeds:
1/2 teaspoon vegetable oil
3 tablespoons pumpkin seeds
1 teaspoon ancho chile powder
1/2 teaspoon salt
The Guacamole:
4-5 Avocados From Mexico, ripe, halved, pitted, peeled
1 heirloom tomato, diced
1/2 bunch cilantro
1 garlic clove, fresh
1/2 red onion
1-1/2 tablespoons sea salt, divided
1/2 Mexican lime, large, juiced
1/4 cup TABASCO® brand Original Red Sauce
2 tablespoons Cotija cheese or queso fresco, grated
The night before you make the Guacamole, combine all the ingredients for the Pickled Veggies in an airtight container and place in the fridge.
Also the night before, in a small skillet, heat oil over medium heat until hot to prepare your Toasted Pumpkin Seeds. Add pumpkin seeds and toast, stirring often, until they’re fragrant or begin to brown and pop, about 3 minutes. Transfer seeds to a small bowl and sprinkle with ancho chile powder and salt; toss well and set aside.
For the Guacamole, cut up the Avocados From Mexico in a large bowl and add diced tomatoes. Set aside.
On a large cutting board, chop cilantro, garlic and red onion very fine, all in one pile. Sprinkle the pile with half the salt and the juice of half the lime. Using the side of your knife, grind this chopped mixture against your board; the lime and salt will help to create a paste.
Once the ingredients have combined to form a paste, add them and the TABASCO® Sauce to the bowl of avocados and tomatoes.
Mash the ingredients in the bowl with a fork until your desired guacamole consistency is achieved; season with remaining salt to taste and top with grated Cotija cheese.
Serve the guac with sides of pickled veggies and pumpkin seeds.