Starters, Snacks, Light Meals

Makes about 7 cups

• 6 ripe large avocados
• 1 jar (8 ounces) Frontera Guacamole Mix OR 1 cup Frontera Tomatillo Salsa
• 1/3 cup chopped fresh cilantro
• Salt
• 4 sun-dried tomatoes (not packed in oil)
• ½ cup Bohemia beer
• ¼ cup diced roasted red peppers
• 1 ripe medium-sized mango, peeled, pitted, diced
• 1/4 cup diced red onion
• ¼ cup salted toasted pumpkin seeds
• Frontera Tortilla Chips

1. Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits.  With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in the Guacamole Mix, cilantro and salt to taste. Divide equally among three serving bowls.
2. For “Drunken” Guacamole, mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes. Let stand until tomatoes are softened. Strain off beer and coarsely chop tomatoes. Stir tomatoes and red peppers into 1 portion of the guacamole. Season with salt.
3. For mango guacamole, stir mango pieces and red onion into another portion of the guacamole. Season with salt.
4. For pumpkin seed guacamole, stir the pumpkin seeds into the third portion of guacamole.
5. Serve the guacamoles with Frontera Tortilla Chips.