This guacamole captivates the senses. Full of garlic and onion and made extraordinary by saffron, this dip is served with purple and sweet potato chips.
Saffron threads, a large pinch
2 lb. (about 4) avocados
2 tbsp. fresh lemon juice
1/2 cup white onion, finely chopped
1/4 cup fresh parsley, chopped
2 tsp. fresh thyme leaves, chopped
4 large cloves garlic, minced
1 tsp. salt
1. Lightly toast saffron threads in a dry frying pan; pulverize with a mortar and pestle. Reserve.
2. Coarsely mash (do not puree) avocados.
3. Fold in remaining ingredients and saffron.
4. For service: Place guacamole in a bowl and serve with purple potato and sweet potato chips.
Note: Guacamole is best when made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.