Pomegranate Guacamole
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4-5 avocados – peeled and seeded
1/4 small red onion – diced
2-3 limes, juiced
1 large garlic clove, minced
1 jalapeno, stem and seeds removed, and finely chopped
salt and pepper
1 splash of good tequila
1 glug of good olive oil
1 pomegranate
1 small handful cilantro leaves, roughly chopped
Instructions:
In a large bowl, mash together the avocado, onion, garlic, jalapeno, olive oil, tequila, lime juice, and salt and pepper – to taste. (Use a fork, or, better yet, a potato masher.) Don’t over-mash, though. Leave the guac chunky.
Cut the pomegranate in half, then tear the halves into smaller pieces. Pick out all the seeds and discard the flesh. (It’s best to do this over a paper towel, as the juice from any broken seeds will stain whatever it touches!)
Fold the pomegranate seeds and cilantro into the guacamole.
Serve with chips. And more tequila.
From sandwichsunday.com