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Pippi’s Pantry Challenge: All-In Guacamole

Serves: Makes about 3 cups

Learn more about 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


Procedures:

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.

Recipe courtesy of Scraps

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