I went to the IFBC in September as a resident blogger as long as I agreed to write three posts about whatever I wanted from the conference. I should probably do that since it was a month ago. There were a bunch of sponsors and the one I was excited to see was the Chilean Avocado Commission. I was thinking, yay free avocados! They gave away a free avocado....cookbook. Now listen, the lamb board was giving away a leg of lamb. A LEG OF LAMB, PEOPLE! That they're going to mail to me this week! Now that's what I call excellent sponsorship (also, the mini Sharpie that says I Heart Lamb is pretty cool too). However, there was nary a free avocado to be found. This made me so sad that the only way to overcome this sorrow was to buy two avocados and make this delightful guacamole. The conference itself was pretty cool.
The first time I saw a guacamole recipe with fruit in it (Tami made it for a Christmas-themed cooking club about ten years ago), I thought it sounded really weird, but then I tried it and was hooked. It added so much more contrast in texture and a sweet/savory component. This is my version.
2 large ripe avocados, split in half, pit removed and flesh chopped into chunks
1 large garlic clove, minced
1/2 serrano pepper (or more if you want it very hot), minced
juice of 1/2 to 1 whole lime, depending on your tastes
2 Tbsp chopped fresh cilantro leaves
fresh pomegranate seeds, about 1/4 cup plus a few for garnishing
2 Tbsp diced red onion, rinsed under cold water for a minute and then drained (this cuts down on how strong the onion flavor is)
1. Scoop the avocado flesh out of the peels into a medium-sized mixing bowl. Mash with a potato masher to desired consistency (less mashing if you want it chunky, more if you want it smooth).
2. Squeeze in the lime juice, then mix in the rest of the ingredients.
3. Guacamole is pretty simple to make and very versatile, so you can add more or less of all the ingredients, or substitute other ingredients entirely (though not the avocado, you kind of need that if you're going to call it guacamole).