Sometimes when I come up with recipes, I go about it a little backwards. What do I mean? Well, there are occasions where the name of the dish comes to me before the recipe. In this instance, I wanted to make a dip called Harvest Guacamole many months ago, but it wasn’t until last week that I decided to work on the recipe. It didn’t take long to obtain the result I wanted. In keeping with the harvest theme, I added pumpkin seeds, pecans, and corn to my guacamole dip. It is a really good combination of flavor and texture, not to mention that it makes a great presentation when served with blue corn chips.
Please keep in mind, the proportion given is a guideline, so feel free to adjust the quantity to suit your taste. If you need a little more tang, add a little lime. Not a fan of heat, reduce the amount of jalapeño. Love heat? Add more of the hot stuff. If you like more crunch, add more pecans or pumpkin seeds. Have fun tailoring the guacamole to your liking!
3 ripe avocados
1 lime, juiced
1/4 cup chopped onion
1/4 cup chopped scallion
1/4 cup cooked corn
1/4 cup chopped pecan
3 rounded tbsp. shelled, roasted & salted pumpkin seeds
2 tsp. finely chopped jalapeño pepper
1 clove garlic, minced
1/4 rounded tsp. salt
1/4 tsp. black pepper
Slice avocados in half and remove seeds. Using a large spoon, scoop out the pulp of 4 of the avocado halves and place in a mixing bowl. Add 3/4 of the lime juice. Using a fork, mash avocado. Peel the skin off the the remaining two avocado halves and slice pulp into small chunks. Add avocado, the remaining lime juice, and the rest of the ingredients to the bowl and fold gently to incorporate. For best flavor, refrigerate for 1 hour before serving. Serve with tortilla chips. Makes 4 servings.
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