Game day, fight night, or Friday Fajitas this guacamole will sure liven things up. If you still have a few pomegranates around, don’t toss them!
The pomegranate seeds and mango add vibrant color and a sweet taste to help tone down the hotness of the Serrano chile. This guacamole can be used as a spread for sandwiches, in chicken nachos or as part of a vegetarian cheese quesadilla.
4 ripe avocados
1 cup pomegranate seeds from 1 pomegranate
1 cup diced mango
1 Serrano chile, diced finely with seeds
1/2 medium white onion, finely diced (about 1 cup)
1/2 cup chopped cilantro
Juice from 1 lime
1 1/4 tsp of salt (optional to taste)
Juice lime and set aside.
In a medium bowl halve, pit and scoop out avocados. Mash roughly with the back of a spoon or fork. Sprinkle with 1/4 tsp of lime juice to keep from browning.
Did you know that if you keep the pit in the bowl with the mashed avocado it will help prevent browning too? Next time you have a half an avocado, store the half that has the pit in the refrigerator. Simply wrap it tightly with foil, put it in the fridge until your next use.
Add the diced chile, onion and lime juice. Mix well. Fold in the diced mango and pomegranate seeds. Fold in salt to taste.
Serving Size: 2 ounces
Amount Per Serving