This unusual dish makes an eye-catching appetizer or salad
for a casual meal infused with Southwestern flavors. Serve with warm corn or flour tortillas or a colorful assortment of red, blue and yellow corn chips.
- ½ large onion, peeled and minced
- 2 cloves garlic, minced
- 2 fresh serrano chiles, seeded and minced
- 2 Tbs. fresh coriander leaves
- Juice from 1 lime
- ½ tsp. salt
- 2 large ripe avocados, peeled and pitted
- 1 Tbs. pomegranate juice
- 3 Tbs. pomegranate arils
- Combine onion, garlic, chiles and coriander leaves in mixing bowl. Add lime juice and salt, and set aside.
- Place avocados in another bowl and mash with fork, slowly adding pomegranate juice. Fold in onion mixture, keeping texture coarse. Gently fold in pomegranate arils and serve immediately, or place avocado pits on top of guacamole to keep it from darkening, cover in plastic wrap and refrigerate until ready to serve.
The buttery texture of the avocados paired with corn chips and a bit of spice call for a Chardonnay that is not too dry or too acidic. Try Tryptic Colombia Valley Chardonnay.