6 ripe avocados
3 limes, juiced
2 tablespoons of chopped fresh cilantro
1 jalapeño diced
1 cup diced brown onion
5 cloves of garlic minced
1/2 cup fresh pomegranate seeds (if not in season omit, or substitute with craisins)
Salt and pepper to taste
Slice avocados length-wise, and twist the two halves to separate. The pit will stick to one of the halves. The easiest way to remove the pit is to tap it with a sharp knife and twist the fruit. The pit should stick to the knife and can be removed easily. Use a spoon to scoop the avocado fruit out of the shell. Discard any browned fruit. A ripe avocado should be tender but have little or no browned areas.
Place all of the avocado fruit into a large mixing bowl and add all other ingredients except the pomegranate. Using a potato masher, mash/mix the ingredients in the bowl. I only mash the guacamole about 6-8 times, because I like chunky pieces of avocado. If you prefer a smooth guacamole, mash until smooth. Cover with plastic wrap and refrigerate until you’re ready to serve. Gently press the plastic wrap down around the guacamole to remove any air. Sealed well, the guacamole will stay fresh for a few days.
When read to serve, remove plastic wrap, stir the guacamole with a spoon and gently fold in pomegranate.