Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Starters, Soups & Salads

Mojo Guacamole with Sun-Dried Tomatoes

Makes about 3 cups, serving 6 as an appetizer
Mojo Guacamole with Sun-Dried Tomatoes

I'm forever trying to come up with recipes that use the garlic mojo I always have in my refrigerator and hit upon the idea of using it to flavor guacamole.  I added sun-dried tomatoes, which are a staple in my pantry, jicama for a crunchy element, and chipotles for heat.  The result is a guacamole that you'll have to pry yourself away from and that's what happened when I tested it here!

Ingredients

3 medium-large (about 1 1/4 pounds) ripe avocados
1 1/2 tablespoons roasted garlic from the garlic mojo, strain away the oil
1 to 2 canned chipotles, seeded and finely chopped
1/4 cup soft sun-dried tomatoes, chopped into small pieces, plus a little extra for garnish
1/4 cup jicama, chopped into small pieces
1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish
Salt
1 tablespoon fresh lime juice

 

Directions

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart.  Scoop out the pit and discard.  Scoop the flesh from the skin and add to a bowl.  Add the roasted garlic, chipotles, and sun-dried tomatoes.  Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.  Fold in the jicama, cilantro, 1/2 teaspoon salt and the lime juice.    

Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and sun-dried tomatoes.  

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