A Spanish take on the ever versatile and ever delicious guacamole. Adding fresh pomegranate "seeds" gives the guacamole an unexpected freshness, sweetness, and occasional crunch. The pomegranate juice complements the lime juice in a very harmonious way, releasing a sweet citrus-y combined flavor. I, being both a guacamole and pomegranate major fan, really loved it.
Recipe source: here.
Last year: Chili and lemon fried shrimps.
Two years ago: Sprinkle butter cookies (Italian).
Three years ago: White rice pudding with rosewater and almonds (Turkish), Florentine pie (with spinach and egg) and Bramboraki (Czech potato pancakes).
Ingredients (for 2 large serving bowls):
- 3 ripe avocados, peeled and pitted
- 1 small red onion (or white, but definitely not yellow)
- 2 garlic cloves
- 30 ml extra virgin olive oil
- 2-3 tablespoons fresh tomato salsa
- juice from 1 lime
- salt and pepper to taste
- seeds from half a pomegranate, plus extra to decorate
Chop up the peeled onion and the garlic in a blender, but don't completely puree them. Transfer to a large mortar and pestle (or, even better, a molcajete) and add the rest of the ingredients. Work them into a slightly chunky paste. Transfer to serving bowls, decorate with extra pomegranate seeds and it's done. Get your favorite dippers and dig in! :)
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