We had the original version of this at a restaurant in Scottsdale four or five years ago, and I have been tinkering with it ever since then.
This time, none of my local markets seemed to have pomegranate seeds but, Peruvian Pearl Peppers from the olive bar added that pop of color and that slight snap when eating. I will more than likely keep adding them to the mix even when I can find the pomegranate seeds. Oh, and dried cranberries work a treat, too.
INGREDIENTS
Basic:
•3 ripe avocados
•2 tbsp lemon juice
•5 or 6 garlic cloves, smashed
•1/2 tsp Cajun Power Spicy Garlic Peppers Sauce – or your fave hot sauce, to taste
•1 tsp Kosher salt
•1 tsp black pepper
•1 tsp Aleppo pepper
Add Ins (to taste):
•Diced red onion
•Chopped dried apricots
•Peruvian Pearl Peppers
•Dried cherries
•Dried cranberries
•Pomegranate seeds
Quarter, peel and mash the avocado with the garlic, then stir in the rest of the seasonings and your add ins of choice.
Note: the red onion and dried apricots are kind of key here.
Serve immediately.