One word. Guacamole. Really, is there anything better? Guys….are you listening? Skip the fancy dinner and the romance and take your girl to get a cold margarita and a big ol’ bowl of guac and chips. You will win her heart for sure! Am I right ladies?
Making guacamole at home is super simple and there are so many ways to change it up to make it even better…yes, it is possible to make it even better. If you really want to impress the guacamole lovers in your life try making guacamole 3 ways! Using the same “base”, change it up by adding differing toppings.
We have 3 options for you, so take your pick or make all 3 and let us know which one you like best. We have featured guac with fresh pomegranate and cotija cheese, we also have charred corn with pepitas and last but not least there is guac with mango and pickled jalapeños. It’s best to have options and now you have them, now you have no excuse not to eat guac!!
- 3 large or 4 medium avocados
- ½ jalapeno, seeded and finely chopped
- 2 cloves garlic, finely minced
- ⅓ C red onion, minced
- ½ C loosely packed chopped cilantro
- juice of 1 lime
- ½ tsp kosher salt
- 1-2 Tbsp pomegranate seeds
- 1- 2 Tbsp crumbled cotija cheese
- In a bowl mix first 7 ingredients with a fork, mashing the avocado to desired consistancy. Garnish with pomegranate seeds and crumbled cotija cheese.
- 3 large or 4 medium avocados
- ½ jalapeno, seeded and finely chopped
- 2 cloves garlic, finely minced
- ⅓ C red onion, minced
- ½ C loosely packed chopped cilantro
- juice of 1 lime
- ½ tsp kosher salt
- 1-2 Tbsp toasted pepitas (pumpkin seeds)
- 1 ear corn, shucked
- 1 tsp olive oil
- In a bowl mix first 7 ingredients with a fork, mashing the avocado to desired consistancy.
- Heat olive oil in grill pan over medium-high heat. Place corn in pan and turn as each side becomes golden brown (can also grill or roast in oven). Remove from pan and set aside to let cool. Remove kernels from cob. Garnish guacamole with toasted pepitas and charred corn. Use as much corn as desired.
" src="https://s.w.org/images/core/emoji/2/svg/1f33f.svg">- if you cannot find toasted pepitas you can toast them at home by heating a skillet to medium heat. Place pepitas in skillet and stir occasionally until toasted, about 3-5 minutes.
- 3 large or 4 medium avocados
- ½ jalapeno, seeded and finely chopped
- 2 cloves garlic, finely minced
- ⅓ C red onion, minced
- ½ C loosely packed chopped cilantro
- juice of 1 lime
- ½ tsp kosher salt
- ½ mango, cut into ½ inch cubes
- 1-2 Tbsp pickled jalapenos (can be found in the hispanic section of most grocery stores)
- In a bowl mix first 7 ingredients with a fork, mashing the avocado to desired consistancy. Garnish with mango and pickled jalapenos.
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