In a comment on the “Pomegranate – Another Super Food” post, Marissa requested a guacamole recipe that includes pomegranate seeds. This amazingly delicious recipe comes from Chef Silvana Salcido Esparza, chef/owner of Bario Cafe in Phoenix, Arizona. It is simple and straight forward and oh so addictive! Over the years, I’ve made one tiny change – and that is changing the serving size. The original recipe was half the amount that I have here to serve four. Believe me, it was never enough, so I have doubled the ingredients and now it really will serve four and they will be a very happy four people! One of the best tips ever – to slice or dice an avocado, cut in half as usual and remove the pit. Place one half of the avocado in the palm of your hand and, using a table knife, slice or dice the flesh while still in the shell/peel. Repeat with remaining half and then, using a spoon, scoop out the avocado out and into a bowl or onto a plate. No need to peel, easy, and no mess! Another bonus, if you have a large quantity of avocados to slice for use later in the day, slice or dice as directed, then replace the pit and put the avocado back together like puzzle pieces and wrap tightly in plastic wrap, set aside, then just scoop out when ready. This keeps the avocado from turning brown and prevents you from having to prep it all at the last minute.
Guacamole from Bario Cafe
2 heaping tablespoons diced tomatoes
2 heaping tablespoons diced Spanish or red onion
2 heaping tablespoons of jalapeño, seeded and diced
2 heaping tablespoons diced fresh cilantro
1 fresh lime
Salt and fresh-cracked pepper to taste
2 heaping tablespoons fresh pomegranate arils (seeds)
Dice avocado into small chunks and place in a serving bowl. Add tomatoes, onion, jalapeño and cilantro. Squeeze fresh lime juice over mixture. Sprinkle with salt and pepper to taste. Fold together gently. Add pomegranate seeds. Mix gently and serve immediately with your favorite tortilla chips.