This is really beet guacamole but I didn’t want to call it that. It came out really Forking Delicious. I made this with some ingredients that you might not have. like chitepin chili peppers and the brine from my Forking Awesome pickled caccabella peppers. You can make substitutions if you care to but you will not get the same delicious flavors. This came out as flavorful as really good guacamole but it seems lighter and it’s a bit fruity. I think it will be great as a dip or a relish for poultry.

Ingredients for around 6 servings

1 lb beets (must be red because yellow react from foil) peeled

1 lime (just the fresh squeezed juice

3 oz sweet onions – diced

2 garlic cloves – ground to paste or microplane

4 Tablespoons pickled pepper brine – preferably Forking Awesome Pickled Cascabella Peppers recipe

1/2 oz fresh cilantro (leaves and some tender stems) – chopped

.03 oz mint leaves – chopped

1/2 apple – peeled – small dice

4 chitepin chili peppers – crushed with fingers

1/2 teaspoon course sea salt

1/2 teaspoon ground black pepper

1/4 cup pomegranate seeds

Directions

Set oven to 400 degrees F.

Cut down beets so they are smaller either in halves or quarters depending on size. Wrap each beet piece with foil and add a tablespoon of water to each wrapped piece of beet. Put the wrapped beets on a baking sheet or dish to catch liquids that might run out. Cook beets till tender. Timing may differ but in my oven this took one hour. Take beets out of foil and add to a container for stick blending.

To yor container add the beets, lime juice, garlic, cascabella pepper brine, chitepin peppers, salt and pepper and blend till smooth. Mix in the apple, onions and fresh herbs. Finish with some pomegranate seeds.

It’s Forking Delicious!