newjerseynewsroom.com

BY MARGARET MORGAN

NEWJERSEYNEWSROOM.COM

This guacamole recipe is a terrific twist to an old standby hors d'oeuvre dip. It's vivid colors are true to the festive holiday season and an eye-catching winner.

Pomegranate Mango Guacamole

Ingredients:

3 ripe avocados

1/2 sweet white onion, finely chopped

1 serrano chili, minced, including seeds (omit seeds if you do not like hot)

Juice of 1 lime

1/2 cup pomegranate seeds

3/4 cup peeled mango, diced

1/2 fresh cilantro, chopped

1 1/4 tsp. coarse salt

Directions:

Cut the mango in half lengthwise. With a small sharp knife, score the flesh both horizontally and vertically. Pushing on the skin of the mango, flip it inside out and cut off the flesh from the skin.

To remove the pomegranate seeds, cut the pomegranate in half and submerge in a large bowl of water; then gently peel to remove all the seeds. The seeds will rise to the top and you can take them out with a sieve.

Peel avocadoes and coarsely mash. Stir in onion, chiles, 1/4 cup lime juice and salt. Fold in pomegranate seeds, mango and cilantro.

Optional: Season with more salt and lime juice.

Serve with tortilla chips. Makes 6-8 servings.