My secret to making great guacamole is to taste it with a chip after I add each ingredient. By tasting as you go, you’ll learn what needs to be added. More or less salt? Two or three chiles? Another squeeze of fresh lime juice? When fresh pomegranates are in season, I sprinkle a few seeds on top for a crunchy tart/sweet flavor. Make sure to cool the guacamole covered in the fridge for at least 15-minutes so it makes the perfect contrast for the warm-from-the-oven chips.
2 to 3 large, very ripe Hass avocadoes, pitted and diced
1 medium tomato, diced and juices drained
1/2 onion, diced
2 to 3 medium serrano chiles, seeded and diced
1/2 tsp salt
1 T fresh lime juice
1 T chopped cilantro
Freshly ground black pepper
1/3 cup pomegranate seeds, optional
- Put avocado, tomato and onion in bowl.
- Using two forks, mash together, but don’t over mix (Guacamole should be consistency of lumpy oatmeal).
- Add remaining ingredients one by one, blending gently and tasting after each addition. Do not over mix.
- Taste and add lime juice, salt and pepper as needed.
- If not serving immediately, place plastic wrap directly on guacamole and refrigerate.
- Preheat oven to 300°F.
- Place chips on baking sheet and warm for 8 to 10 minutes.
- For an extra flavor surprise and touch of crunchy, tart/sweetness, sprinkle a few Pomegranate Seeds atop Guacamole. This also adds to the beauty of the finished dish.