Celebrity Chef Recipes: Ryan Farr’s Picnic Guacamole with Pepitas and Crunchy Cracklins

Picnic Guacamole with Pepitas and Crunchy Cracklins

Serves: 6 to 8


3 large ripe Brokaw avocados, halved, pitted

¼ cup white onion, finely chopped

¼ cup cilantro leaves, chopped

1 serrano chile, minced

1 garlic clove, minced

2 tablespoons freshly squeezed lime juice, or to taste

1 teaspoon Kosher salt, or to taste


½ cup toasted pepitas, for serving

Tortilla chips or 4505 Cracklins, for serving


  1. In a large bowl, using a fork, smash the avocado flesh until coarsely mashed. Stir in the onion, cilantro, chile, garlic, lime juice, and salt.  Taste for seasoning, adding more lime or salt if needed
  2. Sprinkle the toasted pepitas over the guacamole. Serve immediately alongside a big bowl of tortilla chips or pork rinds.

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Written by pfwid


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