I had no idea that Mexicans sometimes add fruit to their guacamole, so when I saw this recipe on Pinterst, my inquisitive-foodie streak kicked into overdrive.
I sort of get the mango part, as the texture of mango and avocado is on the same page, but I simply adored the idea of the pomegranate.
Now I realise this is not very original, but to me it was quite a big deal, and such a good idea simply had to be shared.
Although we never need an excuse to eat guacamole or Mexican food in general, Sunday is Cinco de Mayo – so its almost obligatory.
I’m also going through a big pomegranate phase. They are in full season and available everywhere so cheaply now, so I’m buying them left right and center. Expect more recipes with them around here soon.
They hit the trifecta for me on all the food blog levels. They taste delicious as the berries burst in your mouth, they are jaw dropping beautiful in their almost ancient looking splendor, and they are amongst the most beautiful foods to photograph. I can’t get enough of them.
I generally like to keep my guacamole green and fairly simple like I did with my rustic guacamole. With this recipe its much the same, but I used red onion instead of the spring onions as I liked the stronger flavour against the sweet pomegranate. I generally don’t add garlic to my guacamole as I find raw garlic too abrasive for my taste, but add a clove if you prefer. I also like to use pickled jalapeno chillies. The flavour is less intense than a raw chilli, and the pickling vinegar gives it a nice tartness.
There are so many recipes out there claiming to be the best guacamole recipe, and so many tips and ideas. One top tip I did discover was that the best utensil to effectively mash an avocado is a whisk. Brilliant.
I also discovered a post on how to effectively de-seed a pomegranate in a bowl of water, but after a prolonged search, I cant find this tutorial – (don’t you just hate it when this happens?). I did however find Marcus Samuelssons tips on how to do it, which are similar. After I’m finished de-seeding one, I look like I have been attacked by a wild animal and my kitchen is covered in red juice splatters. I will be dunking it under water in the future.
Recipe | makes about 2 cups
- 3 ripe avocados – mashed
- half a red onion / one small red onion finely chopped
- juice from 1 lime
- a small bunch of cilantro roughly chopped (about 2 T)
- 1 pickled jalapeno chilli (about 1 – 2 T) – finely chopped
- 1/2 cup of pomegranate seeds
- salt and pepper
Use either a pestle and mortar to grind up the onions and chilli (and garlic if you are using), or simply chop these up and add the avo, mashing with a whisk. Add the cilantro / coriander and lime juice, checking the seasoning as you go by tasting and adding extra if you think it needs it Do the same with the salt and pepper. Add the pomegranate seeds at the end stirring most of these through but reserving a few to decorate the top.
Serve with corn chips for dipping.
For a few more of my Mexican inspired recipes, click here.
I look forward to connecting with you again in the future.
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