Guacamole with Peach Salsa & Spicy Pepitas

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You’d expect guacamole at any Cinco de Mayo celebration, but chef Leo Asaro kicks the Mexican staple up a notch by topping his version with freshly made peach salsa and toasted pumpkin seeds. He offers some pro tips like incorporating the cilantro and mint stems to minimize waste and using fresh orange juice and lime juice (pasteurized will do the trick, too, if you’re in a pinch). Plus, the pepitas can be made ahead of time to cut down on prep work.

Ingredients

for the guacamole
  • 6 avocados, skins removed and core discarded
  • 1 large red onion, peeled and brunoised or small chopped
  • 1/2 cup lime juice
  • 1 bunch cilantro, rough chopped
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • Pinch of cayenne pepper
for the peach salsa
  • 4 peaches, cut in half and pit removed then chopped
  • 2 shallots, peeled and cut into brunoises or small rough chop
  • 1/2 cup cilantro, rough chopped
  • 1/2 cup mint, rough chopped
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1 habanero pepper, cut and seeds removed then small chopped
  • Pinch of salt
spicy pepitas
  • 1/2 cup pepitas (pumpkin seeds), shell removed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • Pinch of salt

Directions

for the guacamole 
  1. Gather, prep and weigh all ingredients.
  2. Start by placing the avocado, chopped onion and the rest of the ingredients in a large mixing bowl.
  3. Using the back side of a fork, push down and break up the avocado into small pieces.
  4. Once the avocado is pretty much broken up, use a spatula to fold everything together making sure is it well mixed.
  5. Taste, for seasonings. If you need or want more salt, and lime juice this would be the time to adjust. If adjusted make sure it is incorporated very well.
  6. Store in a container or bowl and cover with plastic wrap till use.
for the peach salsa
  1. Gather, prep and weigh all ingredients.
  2. Start by placing the diced peaches, and everything else in a medium sized mixing bowl.
  3. Using a spoon or spatula fold all the ingredients together.
  4. Cover the bowl with plastic wrap. Let the peach salsa sit out at room temperature for a couple of hours, this will let all the juices, spices and herbs bloom within the salsa.
  5. Finally taste. Adjust seasonings in salsa if need be.
  6. Cover salsa and store in fridge till use.
for the spicy pepitas
  1. Gather and weigh all ingredients.
  2. Place everything in a small mixing bowl.
  3. Mix pepitas very well.
  4. Place the mixture on a small sheet tray and place in a 300 F oven for 8-10 minutes
  5. Let the pepitas cool down.
  6. Store away till use.
to assemble
  1. Place the guacamole in a severing bowl.
  2. Scatter the peach salsa over the top of the guacamole.
  3. And crush the spicy pumpkin seeds over the entire dish.

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