Guacamole is one of my favorite dips of all time. There are so many versions of guacamole out there, but regardless of your recipe, the most important thing is that you use perfectly ripe avocados (not too hard, not too soft, and not bruised) so that your dip is creamy, bright green, and fresh tasting. The way I ensure perfect avocados is to buy large avocados when they are mostly green at least a week in advance. Ripen at room temperature until black on the outside and then refrigerate (so they don’t become too ripe) until ready to use.
Guacamole with Pomegranate Seeds is my favorite way to serve guacamole during the holiday season, because pomegranates are abundant, the flavors go well together, and the colors are perfect for the holiday table. Take this dip to your next holiday gathering to go with tortilla chips, tamales, or vegetable crudité.Print
- 2 large avocados, ripe
- 1 clove garlic, crushed and minced
- 1 tablespoons fresh lime juice
- 2 teaspoons umeboshi (ume plum) vinegar
- 2 tablespoons cilantro, minced
- 1/2 serrano pepper, seeded and minced (optional)
- sea salt, to taste
- 1/4 cup pomegranate seeds
- Cut avocados in half, remove pits and any bruises, and scoop flesh into a bowl. Mash with a fork until it is a chunky consitency (do not overblend).
- Gently mix in other ingredients.
- Adjust sea salt to taste.
- Put guacamole into serving bowl.
- Garnish with pomegranate seeds.
- Umeboshi vinegar goes really well with avocado owing to its salty and sour tastes. However, if you don’t have any, you can use more lime juice and sea salt in place of the umeboshi vinegar.
We’ll be making this at my upcoming Holiday Tamales Workshop in Austin this weekend. More photos to come!
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