2000s Recipes + Menus

Guacamole with Pear and Pomegranate Seeds

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.
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