Pomegranate Guacamole with Plantain Chips

Ok, so let me first start off by saying my guacamole recipe is excellent. I have perfected this recipe for years and I as well as everyone else thinks it's amazing. Now what I did here is equally as incredible. I removed the tomatoes and subsisted pomegranate seeds which might seem crazy, but let me tell you the little unexpected tart bite is wonderful and paired with the sweet plantain chips it's like OMG amazing. Do yourself a favor and make these. Also Happy Cinco de Mayo!

Pomegranate Guacamole with Plantain Chips

3 OR 4 medium avocados - peeled, pitted, and mashed
1/2 lemon, juiced
1 teaspoon sea salt (add more to taste at the end)
1 pinch ground black pepper
1 teaspoon Green Tabasco sauce
1 teaspoon La Victoria Green Chunky Jalapeno Sauce
1/2 cup diced white onion
3/4 cup pomegranate seeds
1/2 teaspoon minced garlic or garlic powder
Plantain Chips

1. In a medium bowl, mash together the avocados, lemon juice, salt, pepper, garlic, Tabasco sauce, and La Victoria sauce. Now don't get crazy and mash everything until it's baby food. Nothing worse than that store bought baby food-like guacamole. It's nice to leave it a little chunky. 

2. Once everything is combined stir in the onion and only 1/2 cup of pomegranate seeds. 

3. This is the most important step: TASTE your guacamole. If it needs a little more salt add more. If it's a little bland still add some lemon. All avocados are not created equal so you must always taste your guacamole and add as necessary. Then scoop into desired bowl and top with more pomegranate seeds and chopped cilantro if desired.