Spice up Latin week with 3 Rick Bayless dishes

To toast seeds: Scoop the pumpkinseeds into large dry skillet and set over medium heat. When the first seed pops, stir constantly until the vast majority have popped from flat to oval and are lightly browned, about 5 minutes from when the first one pops. Slide onto a plate to cool. Especially good with vegetables.

Scoop the pumpkinseeds into a food processor and pulse until finely ground. Scrape down the sides of the processor bowl, then run the processor until the seeds are a chunky-looking paste. Scrape into a large bowl.

Add the avocado flesh, chopped chile and the minimum amounts of chopped cilantro and lime juice. Scoop the chopped onion into a strainer, rinse under cold water, shake off the excess and add to the bowl. Using an old-fashioned potato masher or a large fork or back of a large spoon, mash everything together. Taste and season with salt, usually about ½ teaspoon, plus more cilantro and lime if you think appropriate. Scoop into a serving bowl, cover with plastic directly on the surface of the guacamole and refrigerate until you’re ready to serve.

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About Chef Rick Bayless
“Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine” (Scribner) won the IACP National Julia Child Cookbook of the Year Award. For more information on the award-winning chef-restaurateur, cookbook author and television personality, visit Rick’s Web site.

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Spice up Latin week with 3 Rick Bayless dishes