I’m so cocky. I also titled my key lime pie recipe, “The Best Key Lime Pie Ever,” but it is… No regrets.
I NEVER get sick of Mexican food – it’s a problem. Chuy’s and tacos never offend me (except when I’m eating super clean, ugh). I like to blame my mom, because my dad took her out for Mexican every night the last week she was pregnant with me… it’s an interesting theory. THANKS MOM (just kidding…kinda).
I also love dips. Who doesn’t, though? It’s a pretty safe bet to assume everyone likes guacamole. Millennials ESPECIALLY love their guac. “What’s that Chipotle? Yes, I’m quite aware guac is extra… AND SO AM I.”
The recipe I’m sharing with you all today is of my beloved guacamole. I’ve made it numerous times over the years, and have taken a great deal of time to perfect it. This particular recipe is special, however, because it has something EXTRA in it – POMEGRANATE SEEDS.
Before you scrunch your face up and click off this page, hear me out…One of my best friends, Kaylie (hey girl, heyyyyy) shared this awesome discovery with me. I’m pretty open-minded when it comes to trying new food, but even I was skeptical at first.
A few weeks ago, I went over to her place and she had some left from the night before. I tried it… and I’m pretty sure I ate my weight in it. The tartness of the pomegranate seeds adds an extra bite to the guac, and somehow it works. I’m not a huge fan of tomatoes in my guacamole anyways, and when adding pomegranate seeds, you don’t need tomatoes.
This is my regular recipe for guacamole, so if you aren’t vibing with the seeds, just omit them. I’ll also add some of my favorite variations, if you want to kick your guac up a notch.
1. Use FRESH lime juice. If you buy pre-squeezed juice, it’s not going to taste as well. Same with the cilantro – buy it FRESH. If you’re like me and hate chopping herbs, buy some herb cutting scissors. They’re possibly my favorite kitchen utensil.
2. As far as the pomegranate seeds go, I’ve always bought them as seeds (not the whole fruit)… have fun plucking that pomegranate apart and getting the seeds out if that’s all you can find.
3. You need ripe avocados. Baseballs aren’t going to mash very well. To tell if an avocado is ripe, use your thumb and gently push on the skin. It should barely dent the avocado, but not mush in. (Microsoft Word is telling me “mush” isn’t a verb, but IDGAF.)
4. Save a large seed for leftovers. I swear on my life it prevents it from turning as brown.
Guacamole with Pomegranates
4 Hass avocados, ripe*
1 small white onion, diced (less if you prefer)
½ bunch of fresh cilantro
1 lime, juiced
4-5 oz container of pomegranate seeds
1 ½ tsp sea salt flakes (I love Maldon)
*Hass avocados are perfect for guacamole because they’re creamy. You can use any kind of avocado for guac, though!
Remove the flesh of the avocados, and cut into halves. Place the avocados into a bowl, and mash with the back of a fork. Mash until you get the consistency you desire (personally, I like a nice in between of creamy and chunky). Add the other ingredients, and mix well. Garnish with cilantro!
Variations (omit pomegranates):
Traditional: Add 2 small roma tomatoes, diced
Spicy: Add one fresh jalapeno, diced
Super Spicy: Add one fresh jalapeno, diced + 2 serrano chiles, deveined and diced
Garlicky: Add one large garlic clove, pressed/minced
Seafood: Add fresh crab meat + a few dashes of hot sauce