Popping Pomegranate Seeds in the Guacamole

On my way to work this morning, I stopped at the store to pick up a diet Coke and a Lean Cuisine for my day. At the checkstand was the Thanksgiving issue of Gourmet. Oh tempting. I picked it up because it had three different Thanksgiving menus on the cover: Fast, Fancy and Fiery. I flipped through it briefly and found a recipe for Mango Pomegranate Guacamole. Did you hear me? I said MANGO POMEGRANATE GUACAMOLE. One delicious dish on the Fiery Thanksgiving menu.

So, on my way home from work tonight, I stopped at the store and bought the ingredients and made it for dinner.

Mango Pomegranate Guacamole

4 ripe avocados (2 pounds total)
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango
1/2 cup chopped cilantro

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

from Gourmet, November 2008

Now they say to serve it with plaintain chips, which I'm sure would be amazing. I just ate regular tortilla chips with it and it was amazing even then.

At first bite, I was energized by the pomegranate seeds exploding in my mouth, the pomegranate juice spilling onto the salty chip and the crunchy onion, joining with the mango to give the avocado some body. At second bite, I was addicted.

And so goes my life.

TRY THIS.