2000s Recipes + Menus
Guacamole with Pear and Pomegranate Seeds
Serves8
RECIPE BY DIANA KENNEDY
December 2001
Gem-like pomegranate seeds set against the green of the avocado and the snowy flesh of the pear cries out “Christmas.”
- 1/3 cup white onions, finely chopped
- 3 to 4 serrano chiles, finely chopped, with seeds
- 1 teaspoon coarse salt
- 2 lb ripe California avocadoes (about 4 large)
- 2 to 3 tablespoons fresh lime juice
- 3/4 cup pear, peeled and finely diced
- 3/4 cup seedless grapes, halved
- 3/4 cup pomegranate seeds
-
Special equipment:
molcajete y tojolote (mexican mortar and pestle) or food processor
-
In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you’ll want it to be chunky). Stir in the lime juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.
- Keywords
- mexican,
- vegetarian,
- fruit,
- latino,
- dressing
Ratings
Comments
Post a Comment