Roberto Santibañez' Guacamole With Tequila & Apples

• For the apples & pecans
• 1 large crisp, sweet apple, such as Gala or Macintosh, peeled, cored, and finely diced
• 1 tablespoon silver (blanco) tequila
• 1 tablespoons freshly squeezed lime juice
• 1/4 cup pecan halves, sliced crosswise or coarsely chopped
• 1 teaspoon butter
• 1/8 teaspoon fine salt, or 1/4 teaspoon kosher salt (or to taste)
• For the guacamole
• 1 fresh serrano or jalapeno chile, stemmed
• 2 tablespoons finely chopped white onion
• 1 teaspoon coarse salt, or 1/2 teaspoon fine salt (or to taste)
• 3 tablespoons chopped cilantro, divided
• 1 large or 2 small ripe Mexican Hass avocados, halved and pitted

1. Toss the apple with the tequila and lime juice in a bowl and let the mixture stand for 30 minutes to 1 hour.
2. Heat the oven or toaster oven to 350u0b0 F. Spread the pecans on a small baking pan and bake until golden and fragrant, 7 to 8 minutes. Add the butter to the pan and toss to melt the butter and coat the pecans. Sprinkle with salt, tossing to coat.
3. Heat a comal, griddle, or heavy skillet over medium-low heat and roast the chile, turning it over with tongs once or twice, until tender, blistered all over, and blackened in spots, 10 to 15 minutes. Once cool enough to handle, remove the skin from the chile (you might have to use a paring knife).
4. Mash the chile, onion, salt (the coarseness of the kosher salt will help you make the paste), and 2 tablespoons of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife, and then transfer the paste to a bowl.
5. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with the spoon into the mortar or bowl. Toss well, mashing the avocado coarsely with a pestle or fork, taking care to keep the avocado chunky.
6. Gently stir in the apple mixture and most of the pecans just until it holds together. Garnish with the remaining pecans and cilantro. Serve right away with tortilla chips.

apples, crisp, silver, freshly squeezed lime juice, pecan halves, butter, salt, guacamole, fresh serrano, white onion, coarse salt, cilantro, avocados

Taken from food52.com/recipes/76867-roberto-santibanez-guacamole-with-tequila-apples (may not work)