Toasted Pumpkinseed Guacamole
Guacamole de Pepita Tostada
Makes about 2 1/2 cups
Recipe from Season 6 of Mexico - One Plate at a Time
3 large ripe avocados
1/2 small red onion, diced
1/2 to 1 fresh serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
About 2 tablespoons fresh lime juice
3/4 cup hulled, toasted, salted pumpkin seeds, plus a few extra seeds for garnish
Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
Scoop the pumpkin seeds into a food processor and pulse until finely ground. Scrape down the sides of the processor bowl, then run the processor until the seeds are a chunky-looking paste. Mix the paste into the avocado mixture. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.
When you're ready to serve, scoop guacamole into a serving bowl and garnish with a sprinkling of pumpkin seeds and cilantro sprigs.