GuaGuaGuacamole Recipe Chiang’d 1225

20 minutes after Game 6

Blogged from the iPhone Steve Jobs Texted me on 650-283-8008. Hat tip: TacoParty (Grand Junction, CO) the one featured on *Diners, Drive-Ins and Dives* – serves a creative, elevated **guacamole** that’s far from basic. 

 current menu describes it as:

– Fresh guacamole topped with **peach gastrique** (a sweet-tangy reduced peach vinegar sauce)

– **Radish pico**

– Fresh **melon**

– **Amaranth furikake** (a crunchy, nutty seasoning made with puffed amaranth seeds – these are toasted/puffed so they “pop” in texture and flavor, similar to popped quinoa or sesame)

– **Serrano** (for heat)

– Fresh **herbs**

This matches your description perfectly: **furikake** (they use a custom amaranth-based version for extra crunch), **toasted seeds that popped** (puffed amaranth in the furikake), and a **green sauce that’s filtered** (likely referring to the strained/clarified peach gastrique drizzle, which is a filtered/reduced bright green-tinged sauce in presentation, or possibly a serrano-herb infusion).

No exact proprietary recipe is published, but here’s a close **home reverse-engineered version** based on their menu and similar preparations (serves 4-6 as an appetizer):

### Ingredients

– 4 ripe avocados, mashed chunky

– Juice of 1-2 limes (to taste)

– Salt to taste

– 1/2 cup diced radish + 1/4 cup finely diced red onion + cilantro (for the radish pico)

– 1/2 cup diced fresh melon (cantaloupe or honeydew for sweetness)

– Thin slices of fresh serrano pepper (adjust for heat)

– Chopped fresh herbs (cilantro, mint, or basil)

**For the peach gastrique (the “green sauce” drizzle):**

– 1 cup chopped fresh peaches (or peach juice/vinegar base)

– 1/2 cup rice vinegar or white wine vinegar

– 1/4 cup sugar

– Pinch of salt

– Optional: a touch of green serrano or herbs for color/infusion, then strain/filter for clarity

**For amaranth furikake (toasted popped seeds):**

– 1/4 cup puffed amaranth (buy pre-puffed or toast/pop in a dry pan – they pop like tiny popcorn)

– 2 tbsp toasted sesame seeds

– 1 tsp sea salt

– Optional: nori flakes or dried herbs for umami

### Steps

1. **Make the gastrique**: Simmer peaches, vinegar, sugar, and salt until reduced by half and syrupy (10-15 min). Cool, blend if needed, then strain/filter through a fine mesh for a smooth, clarified “green-tinged” sauce.

2. **Make the furikake**: Mix puffed amaranth with toasted sesame seeds and salt. (The amaranth gives that satisfying toasted/pop texture.)

3. Mash avocados with lime juice and salt.

4. Top with radish pico, diced melon, serrano slices, and herbs.

5. Drizzle with the filtered peach gastrique.

6. Generously sprinkle amaranth furikake over the top.

Serve with chips or on tacos – it’s fresh, sweet-heat balanced, and super crunchy from the popped amaranth. This is their signature style: creative fusion with seasonal twists. If you’re near Grand Junction, swing by for the real thing! Let me know if you want tweaks.