Amazing Guacamole

I am pretty sure everyone loves guacamole. If you don’t, you will after you try this one. It’s a bit more “wild” than most guacamole. You can kick up the spice (or tone it down) depending on your taste. It has a lot more going on than traditional guac, but that is what makes it special. I have made this for almost every party I’ve thrown, or attended, in the last 5 years, and someone asks for the recipe EVERY time. This is definitely a revved up guacamole that I promise you will make over and over again!

I like to dice up all the ingredients besides the avocado, so there is no time for it to discolor. I also like to put the avocado in a food processor for a smoother, creamier texture. But it tastes just as good mashed with a fork, in a pinch.

When dicing the tomatoes, it try and get rid of as many seeds and “goo” as possible. I recently heard of a great technique for this. Cut the tomato in half, scoop out the pulp and dice the remainder. Clearly, I did not use this technique in the above example.

After everything is chopped, sliced and diced, cut open the avocados and mash or process.

Look how beautiful that color is. Avocados are such pretty fruits. Did you know that avocados are technically considered large berries??

After you mash or puree you avocado, dump in ALL THE THINGS!

Mix together well, and serve immediately!

If I have them on hand, or can remember while I’m in the market, I like to sprinkle pomegranate seeds on top of the guac after it’s mixed up. Don’t mix the seeds into the guac, they will just burst while you mix. You want to get the burt of the seed in your mouth. It’s a very unique addition, and it tastes fantastic!


Recipe adapted from “Hot Barbecue” by Hugh Carpenter & Teri Sandison

  • 4 ripe avocados
  • Kernels from one ear of corn (about 1/3 c if you use frozen)
  • 1 ripe tomato, seeded & chopped
  • 1/4 c chopped cilantro
  • 1/3 c chopped red onion
  • 2 cloves of garlic (you could never have too much garlic!)
  • 3 Tbsp fresh lemon juice
  • 2 tsp hot chili sauce (I used Frank’s Red Hot)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Pomegranate seeds (optional)

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