Yield: 4 Servings

Ingredients:

Guacamole:
• ½ Spanish onion, diced
• 1 jalapeño chile, chopped
• Juice of 1 lime
• Salt, to taste
• 1 plum tomato, diced
• 2 Tablespoons chopped fresh cilantro
• 2 Hass Avocados from Mexico
  
  Guacamole Rojo:
• ½ red onion, diced
• 1 Tablespoon chipotle chile puree
• Juice of 1 lime
• Salt, to taste
• 2 Tablespoons chopped fresh cilantro
• 2 Hass Avocados from Mexico
• 2 Tablespoons ground queso fresco
  
  Guacamole con Granada:
• 2 Hass Avocados from Mexico
• ½ Vidalia onion, diced
• 3 Tablespoons pomegranate seeds
• 2 Tablespoons diced mango
• 2 Tablespoons diced apple
• 1 Tablespoon chopped jalapeño chile
• Salt, taste

Method:

For Guacamole:
In a bowl, combine the onion, jalapeño, lime juice and a pinch of salt. Mix well and marinate for at least 3 minutes. Then add the tomato, cilantro and flesh of avocados. Mash all the ingredients together and season to taste with additional salt. Set aside.

For Guacamole Rojo:
In a bowl, combine the onion, chipotle chile puree, lime juice and a pinch of a salt. Mix well and marinate for at least 15 minutes. Then add the cilantro and flesh of avocados. Mash all the ingredients together and season to taste with additional salt. Sprinkle queso fresco on top. Set aside.

For Guacamole con Granada:
In a bowl, mash flesh of the avocados with remaining ingredients and season to taste with salt. Set aside.

To Assemble and Serve:
Arrange the different kinds of guacamole in 3 small bowls on a serving platter. Serve with warm tortilla chips for dipping.

Wine Pairing:
Guacamole, Guacamole Rojo, Guacamole con Granada - Frida Kahlo Tequila Reposado

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