Chef Susan Spicer created this New Orleans-style guacamole featuring pickled onions and Tasso ham.
Avocado, Pickled Vidalia Onions and Tasso Guacamole on Crab Boil Potato Chips
Ingredients2 ripe, Fresh California Avocados, seeded and peeled 1/2 tsp. minced garlic 3 As neededs pickled Vidalia onions (see make-ahead recipe below) 2 Tbsp. very finely diced Tasso ham 2 Tbsp. finely chopped scallions 1 lemon, juice only 1 Tbsp. olive oil As needed Salt to taste As needed Crab boil potato chips, optional (see make-ahead recipe below) Pickled Vidalia Onions 1/2 cup vinegar (white or apple cider) 1 Tbsp. sugar 1 1/2 tsp. salt 2 cups finely chopped Vidalia onion Crab Boil Potato Chips 1 potato, sliced very thin on a vegetable slicer, then rinsed in cool water and dried 1 qt. Oil, for frying As needed Crab Boil spice mix (see make-ahead recipe below) Crab Boil Spice Mix 2 Tbsp. toasted coriander seed 3 Tbsp. yellow mustard seeds 1 Tbsp. allspice 1 Tbsp. dried thyme 1 Tbsp. dried dill 1 Tbsp. dried lemon zest, very finely chopped 1 Tbsp. cayenne pepper 1 Tbsp. celery salt
- Mix in a bowl; let sit 10 minutes and serve on crab boil potato chips.
- Bring vinegar, sugar and salt to a boil in a small pot and whisk to dissolve.
- When cool, pour over onions and let steep for about an hour.
- Place any unused onions in a covered jar and refrigerate.
- Slice potatoes very thin and cook in 325 degree F oil, stirring from time to time, until evenly brown.
- Remove from oil, drain on paper towels and sprinkle with salt and crab boil mixture.
- Place all ingredients except cayenne pepper and celery salt in a spice grinder or blender and grind.
- Place ground ingredients in a bowl and stir in cayenne pepper and celery salt.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados