# Components:
→ Guacamole Base
01 - 4 ripe avocados
02 - 1 small red onion, finely diced
03 - 2 Roma tomatoes, seeded and diced
04 - 1-2 limes, juiced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño, seeded and finely diced (optional)
07 - 1 tsp sea salt
08 - 1/2 tsp freshly ground black pepper
→ Topping Option 1: Spicy Mango Salsa
09 - 1/2 cup mango, diced
10 - 2 tbsp red bell pepper, diced
11 - 1 tbsp red onion, minced
12 - 1 tbsp fresh cilantro, chopped
13 - 1/2 small red chili, finely sliced (optional)
14 - Squeeze of lime
→ Topping Option 2: Roasted Corn & Chili
15 - 1/2 cup charred corn kernels
16 - 2 tbsp scallions, sliced
17 - 1/2 tsp smoked paprika
→ Topping Option 3: Crispy Bacon & Chive
18 - 4 strips bacon, cooked and crumbled
19 - 2 tbsp fresh chives, finely chopped
→ Topping Option 4: Pico de Gallo
20 - 1/4 cup diced tomato
21 - 2 tbsp white onion, diced
22 - 1 tbsp cilantro, chopped
23 - 1/2 jalapeño, minced
24 - Pinch of salt
→ Topping Option 5: Queso Fresco & Pomegranate
25 - 1/4 cup queso fresco, crumbled
26 - 2 tbsp pomegranate seeds
27 - 1 tsp lime zest
→ For Serving
28 - Tortilla chips
29 - Sliced vegetables (e.g., cucumber, carrot sticks, bell pepper strips)
# Directions:
01 - In a large bowl, mash avocados with lime juice until smooth with some small chunks remaining. Stir in red onion, Roma tomatoes, cilantro, jalapeño (if using), salt, and black pepper. Adjust lime and seasoning to taste.
02 - Transfer the guacamole to a large serving bowl or spread it out on a platter.
03 - Prepare each topping in separate small bowls: a. Combine all ingredients for the Spicy Mango Salsa. b. Toss the corn with scallions and smoked paprika. c. Combine the bacon with chives. d. Mix all Pico de Gallo ingredients together. e. Combine queso fresco, pomegranate seeds, and lime zest.
04 - Arrange toppings around the guacamole. Provide tortilla chips and sliced vegetables for dipping.
05 - Let guests top their guacamole portions with their choice of toppings.
