Guacamole purists will choke, so I’ll call this delicious, lively and local variation on diced avocados “New England Farm Guacamole,” the way Rhode Island Clam Chowder and Manhattan Clam Chowder declare their terroir.
Andy Varela of Maitland Mountain Farm in Salem, MA, makers of our region’s greatest pickles, came up with this recipe. He says any pickle that’s not sweet works here, but I would say the more homemade and crisp the better. Maitland Mountain pickles have a small spice cabinet in each tub –
They contribute so much flavor no one misses the salsa, particularly when it’s garnished with local edible flowers.
New England Farm Guacamole, from Maitland Mountain Farm
3 avocados small dice
2 pickles small dice
1 tablespoon pickle brine
salt and pepper to taste
2 tablespoons fresh chives
Combine all ingredients into a medium bowl. Fold in avocado gently. Season with salt and pepper to taste. Serve and enjoy.