Dip, Drizzle, Crunch: Aztec Guacamole Meets Salsa Macha

There’s a reason our Aztec Guacamole is so popular. The fresh ingredients, bright flavor, and lighter take on the classic make it a treat anytime. Our version swaps crushed peas for half the avocado, which might seem surprising until you try it: silkier, a little sweeter, and lighter without losing the creamy pull that makes guacamole guacamole.

It’s even better topped with our salsa Macha, a smoky, toasted-Chile salsa that brings depth, heat, and a touch of richness. Drizzled over the top, it turns each creamy bite into something worth savoring.

Make both, keep them in the fridge, and you’ve got a pairing that works beautifully with tortilla chips, tacos, toast, eggs, grilled vegetables, or anything that could use a little dressing up.

Want to go hands-on? Explore the art of salsa in our Salsa y Salsa class during your stay.

Rancho Aztec Guacamole

Makes about 6 servings

This tasty guacamole is probably the Ranch’s most enduringly popular recipe. Adding peas to the avocado base boosts the nutritional value and reduces the recipe’s overall fat content. Most importantly, it tastes great!

Ingredients

• 1 cup fresh or frozen (slightly thawed) peas
• 3 medium Hass avocados, peeled and pitted
• 2 tablespoons fresh lime or lemon juice, or to taste
• 1 medium tomato, seeded and diced into ¼ inch cubes
• ½ red or sweet onion, diced into ⅛ inch cubes
• 1 jalapeño or serrano chile, seeded and minced
• 3 tablespoons fresh cilantro, chopped
• 1 teaspoon fresh garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper

Preparation

In a blender or food processor, crush the peas until smooth. In a medium bowl, mash the avocado with a fork or a potato masher. Add the lemon or lime juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.

Refrigerate until ready to serve. Enjoy within 3 days.

Variation: substitute the peas with 1 cup of well-cooked broccoli, edamame, or asparagus tips.

Salsa Macha

Makes about 6 servings

This nutty, savory salsa is the perfect Mexican condiment and makes a wonderful topping on any meal. It will spice up any dish with a delicious, smoky, peppery twist.

Ingredients

• 20 guajillo chiles*
• 2 ancho chiles
• 4 garlic cloves
• 1 tablespoon sesame seeds
• 1 cup extra virgin olive oil
• Sea salt, to taste

Preparation

Heat up a medium skillet and toast the chiles and garlic. Add the sesame seeds and toast, covered, for 2–3 minutes. Add olive oil and turn off the heat.

Let the mixture steep in the oil until it is completely cool. Blend and place in an airtight container or glass jar until ready to serve. Enjoy within 3 days.

*If you want to add a little heat to your salsa, substitute árbol chiles for guajillo chiles.

How to Serve Them Together

Spoon the guacamole onto a sturdy chip or tostada, then finish with a drizzle of salsa macha — a little goes a long way, since the oil carries most of the heat and smoke. For a plated version at home, swirl the guacamole into a wide bowl and pool the salsa in the center so guests can mix in as much or as little as they like.