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Three Creative Guacamole Recipes

Scale

Ingredients

Instructions

  1. Halve the avocados lengthwise (cut around the pit, not through it), then remove the pit of the avocado by taking your knife and giving the pit a good whack. Twist your knife and the pit should pop right out.
  2. To remove the pit from your knife, put your hand on top of the knife (the non-sharpened side) and use your fingers to push the pit off and into the garbage. If the whole knife trick scares you, just use a spoon and shimmy it out.
  3. While the avocados are still in it’s shell, give them a quick cut vertically and horizontally, creating little cubes (this will make mashing the guacamole lightning fast). Use a spoon to remove the avocado flesh and place it in a large mixing bowl.
  4. Add in the finely minced garlic, onion, jalapeƱo, around a teaspoon of cumin, a generous pinch of Kosher salt and freshly ground black pepper, and the juice of 3 limes.
  5. Mash everything together with a fork, leaving a couple chunks of avocado here and there for texture. If using cilantro, stir in.
  6. Cover the guacamole by placing plastic wrap directly on the mixture. This will seal out air and keep the guacamole green (oxygen will turn avocados brown). Refrigerate. After around an hour or up to several hours later, remove the guacamole and taste. Does it need a little more salt? The fourth lime? Mine normally does, since I err on the side of caution when adding in the lime and salt at the beginning. You can always add more, but can’t take it out once it’s there!
  7. Once you’re happy with the seasoning, divide the guacamole equally among 3 bowls. In one guacamole bowl, add the finely chopped tomato and a big handful of thawed frozen corn (Trader Joe’s sells a fantastic frozen roasted corn). In another guacamole bowl, add in a handful of pomegranate seeds and about 1/2 of a mango, finely chopped. In the final guacamole bowl, add in a few strips of cooked, crumbled bacon.
  8. Serve with tortilla chips.