Guacamole is my favorite dip, I love all the different textures, from the smooth avocados to the crisp onion. It has great contrasting flavors that strike a good balance, plus it is really nutritious. This recipe changes things up a bit by taking a pretty traditional recipe and adding pomegranate arils.
Ingredients:
¼ C of cilantro chopped fine
½ of a red onion diced fine
1 large jalapeno seeded and diced fine
1 small tomato diced
1 glove of garlic grated
Juice form ½ a lime
¼ t of salt
¼ t of black pepper (use cayenne pepper if you're feeling brave)
3 Haas avocados, halved, seeded, and peeled
¼ C of pomegranate arils
1 large jalapeno seeded and diced fine
1 small tomato diced
1 glove of garlic grated
Juice form ½ a lime
¼ t of salt
¼ t of black pepper (use cayenne pepper if you're feeling brave)
3 Haas avocados, halved, seeded, and peeled
¼ C of pomegranate arils
Directions:
Combine all of the ingredients except the pomegranate in a bowl and use a potato masher to mash and mix everything into your desired consistency. Cover with plastic wrap, making sure that the plastic wrap is coming directly into contact with the food so that there is no air between the plastic and the guacamole. If there is no air, then the avocado can't oxidize and turn grey. Stash it in the fridge for 10 minutes so all the flavors can really come together.
Remove from the fridge and gently stir in the the pomegranate arils. I started with a ¼ cup, but my wife kept adding more as we went along, she liked them so much. Serve with tortilla chips and enjoy!
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