• 1 recipe Guacamole
• 1 tablespoon lemon juice
• 1/2 Honeycrisp, Fuji or Gala apple, peeled and finely chopped
• 1 rounded tablespoon pureed chipotle in adobo*
• A handful of sliced almonds

Prepare the base guacamole in a mixing bowl.


Dress the guacamole with about 1 tablespoon lemon juice and combine. Add the apple into the guacamole, reserving 1 tablespoon or so for garnish, then stir in the chipotle in adobo. Mound into a serving dish and chill until you are ready to serve.


When ready to serve, toast the almonds until very fragrant and deeply golden. Top the guacamole liberally and entirely with toasted nuts; garnish with the remaining apple.


*Note; I seed the chipotle pepper to dial back the heat level and puree a whole can at a time. You can place the leftover in the freezer. The next time you need some, break off 1 inch per tablespoon for your recipe. – RR

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