Pippi’s Pantry Challenge: All-in Guacamole
By Recipe courtesy of Scraps
Ingredients
- 4 ripe Hass avocados
- 1 lime, zested and juiced
- Kosher salt and freshly ground black pepper
- For Brooke’s version: ¼ cup raw corn kernels
- ¼ cup pomegranate seeds
- 2 tablespoons chopped cilantro (stems and all)
- 1 small chopped tomato
- ¼ cup caramelized onions
- Splash of soy sauce
- Tortilla chips, for serving
Procedure
Make the base: In a medium bowl, mash the avocado, lime zest and juice, salt and pepper.
Amp it up: Fold in mix-ins, saving a handful to garnish. Serve immediately with chips for dipping.
Notes:
What’s left: Avocado skin and pit, spent limes, onion skin, corn cob, pomegranate carcass.
Other mix-in ideas: Basil, black beans, cotija cheese, goat cheese, mango, pineapple, red onion, cumin, chili powder, leftover grilled chopped vegetables, cooked bacon.
Amp it up: Fold in mix-ins, saving a handful to garnish. Serve immediately with chips for dipping.
Notes:
What’s left: Avocado skin and pit, spent limes, onion skin, corn cob, pomegranate carcass.
Other mix-in ideas: Basil, black beans, cotija cheese, goat cheese, mango, pineapple, red onion, cumin, chili powder, leftover grilled chopped vegetables, cooked bacon.