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
-
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.