by Andy Varela
This guacamole is made with a unique locally produced spicy dill pickle. It uses the juice for more flavor.
4 Maitland Mountain Farm spicy pickles (small dice)
4 avocados (Haas)
1 tablespoon pickle brine or to taste
3 tablespoons fresh chopped chives
Salt & pepper to taste
1. Halve avocados and remove large seed. Dice avocado and immediately place avocados into large bowl.
2. Remove seeds from spicy pickles with a knife and dice pickles into large chunks.
3. Add pickle brine and mix ingredients together until incorporated. Salt and pepper to taste.
Recipe courtesy of Andy Varela, Maitland Mountain Farm, 2012.