# What You Need:
→ Guacamole base
01 - 4 ripe avocados
02 - 1 small red onion, finely diced
03 - 2 Roma tomatoes, seeded and diced
04 - 1 to 2 limes, juiced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño, seeded and finely diced (optional)
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Topping option 1: Spicy mango salsa
09 - 1/2 cup mango, diced
10 - 2 tablespoons red bell pepper, diced
11 - 1 tablespoon red onion, minced
12 - 1 tablespoon fresh cilantro, chopped
13 - 1/2 small red chili, thinly sliced (optional)
14 - Squeeze of lime
→ Topping option 2: Roasted corn & chili
15 - 1/2 cup charred corn kernels
16 - 2 tablespoons scallions, sliced
17 - 1/2 teaspoon smoked paprika
→ Topping option 3: Crispy bacon & chive
18 - 4 strips bacon, cooked and crumbled
19 - 2 tablespoons fresh chives, finely chopped
→ Topping option 4: Pico de gallo
20 - 1/4 cup diced tomato
21 - 2 tablespoons white onion, diced
22 - 1 tablespoon 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 tablespoons pomegranate seeds
27 - 1 teaspoon lime zest
→ For serving
28 - Tortilla chips, for serving
29 - Assorted sliced vegetables (cucumber, carrot sticks, bell pepper strips), for serving
# Directions:
01 - Halve and pit the avocados, scoop flesh into a large bowl and mash with lime juice until mostly smooth with a few small chunks remaining; season with salt and pepper.
02 - Stir the finely diced red onion, seeded diced tomatoes, chopped cilantro and jalapeño (if using) into the mashed avocados; adjust lime and salt to taste.
03 - Divide and prepare each topping in separate small bowls: mix mango salsa ingredients; toss charred corn with scallions and smoked paprika; combine crumbled bacon with chives; mix pico de gallo; and combine queso fresco with pomegranate seeds and lime zest.
04 - Spoon the guacamole into a large serving bowl or spread it on a platter, smoothing the surface evenly to create space for toppings.
05 - Arrange the prepared toppings around or atop the guacamole and place tortilla chips and sliced vegetables nearby for guests to build their portions.
06 - To minimize browning if not serving immediately, press plastic wrap directly onto the guacamole surface and refrigerate up to 2 hours; add toppings and chips just before serving.
