Toasted Almond Guacamole with Apricots Recipe

• 1 1/4 pounds ripe avocados (about 3 medium), halved and pitted
• 1/2 cup dried apricots (about 10 to 15), small dice
• 1/2 medium jalapeno pepper or serrano chile, stemmed, seeded, and finely chopped
• 3 tablespoons almond butter
• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
• 1 teaspoon kosher salt, plus more as needed
• 1/4 cup toasted sliced almonds (optional)

1. Scoop the flesh from the avocados into a large bowl.
2. Mash with the back of a large fork or a potato masher to make a chunky paste.
3. Add the remaining ingredients except the almonds and stir to combine.
4. Taste and season with additional lime juice and salt as needed.
5. Garnish with the almonds (if using) and serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours.
6. (The plastic wrap will keep the guacamole from turning brown.)

avocados, jalapeno pepper, almond butter, fresh cilantro, freshly squeezed lime juice, kosher salt, almonds

Taken from www.chowhound.com/recipes/toasted-almond-guacamole-with-apricots-30459 (may not work)