• 4 ripe avocados, pit & skins removed
  • ¼ tsp. Onnit Himalayan salt
  • 1 tomato, chopped
  • ½ red onion, finely diced
  • 2 tbsp. cilantro, finely diced
  • 3 limes, juiced
  • Seasoning to taste: chili powder, cayenne pepper, garlic powder
  • 2 large orange bell peppers
  • Blue corn chips*
  • Fried pork rinds, keto option**
  1. In a large mixing bowl, add the avocado meat, tomato, onion, cilantro, lime juice, salt and seasonings. Mix with a fork until desired consistency is achieved. I’m a big fan of chunky guacamole, so I’ll keep some nice chunks of avocado in there, which happen to make this faux pumpkin barf look that much more real!
  2. Take one large bell pepper, and carefully slice off the top and remove the seeds and membranes from center. Carve out the eyes and mouth with a small paring knife or a small carving knife. Make a greater than sign “>” for the left and a less than sign “<” for the right eye. For the mouth, cut a large “U” shape at the bottom of the bell pepper.
  3. Using a spoon, add the guacamole to the inside of the carved bell pepper and add what’s remaining to appear like it’s pouring out of the mouth on the serving platter. Serve with sliced bell peppers, blue corn chips, and pork rinds (if a crunchy keto option is desired). Serve immediately.
*We bought Jackson’s Honest Blue Corn Tortilla Chips slow-cooked with coconut oil from Whole Foods Market. **We bought 4505 Chicharrones Jalapeno Cheddar fried pork rinds.