# What You Need:
→ Guacamole base
01 - 4 ripe avocados, halved, pitted and peeled
02 - 1 small red onion, finely diced (about 1/4 cup)
03 - 2 Roma tomatoes, seeded and diced (about 1/2 cup)
04 - 1 to 2 limes, juiced (adjust to taste)
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño, seeds removed and finely diced (optional)
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Spicy mango salsa (topping 1)
09 - 1/2 cup mango, finely 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 juice (to taste)
→ Roasted corn & chili (topping 2)
15 - 1/2 cup charred (grilled) corn kernels
16 - 2 tablespoons scallions, sliced
17 - 1/2 teaspoon smoked paprika
→ Crispy bacon & chive (topping 3)
18 - 4 strips bacon, cooked until crisp and crumbled
19 - 2 tablespoons fresh chives, finely chopped
→ Pico de gallo (topping 4)
20 - 1/4 cup diced tomato
21 - 2 tablespoons white onion, diced
22 - 1 tablespoon fresh cilantro, chopped
23 - 1/2 jalapeño, minced (seeds optional)
24 - Pinch of salt
→ Queso fresco & pomegranate (topping 5)
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 - Sliced vegetables (cucumber, carrot sticks, bell pepper strips), for serving
# Step-by-step guide:
01 - Place avocado flesh in a large mixing bowl. Add lime juice and mash with a fork or potato masher until mostly smooth with small chunks remaining.
02 - Fold in finely diced red onion, seeded diced tomatoes, chopped cilantro, diced jalapeño (if using), sea salt and black pepper. Taste and adjust lime and seasoning.
03 - In separate small bowls combine each topping: mix mango, red bell pepper, red onion, cilantro and lime for the mango salsa; toss charred corn with scallions and smoked paprika; combine crumbled bacon with chives; stir pico de gallo ingredients together; and combine queso fresco, pomegranate seeds and lime zest.
04 - Transfer guacamole to a large serving bowl or spread on a platter and arrange the prepared toppings around it in individual bowls. Place tortilla chips and sliced vegetables nearby.
05 - Invite guests to top their portion of guacamole with desired toppings. Replenish toppings as needed.
06 - To minimize browning, press plastic wrap directly onto the guacamole surface and refrigerate until service. Store leftovers in an airtight container refrigerated and consume within 2 days.
