Kennedy Family Guacamole
adapted from Diana Kennedy, Epicurious
1/3 cup white onions, finely chopped
3 to 4 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
2 pounds ripe California avocadoes (about 4 large)
2 to 3 tablespoons fresh lime juice
3/4 cup fuji apples, peeled and finely chopped
3/4 cup seedless grapes, halved
3/4 cup pomegranate seeds
In your food processor, grind onion, chiles, and salt all together, until it forms this spicy slushy mix. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the apple, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle the rest of the pomegranate seeds on the top so that it looks really pretty when you serve it. This is also delicious with pears instead of the apples, depending on what looks best when you are at the market.
3 to 4 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
2 pounds ripe California avocadoes (about 4 large)
2 to 3 tablespoons fresh lime juice
3/4 cup fuji apples, peeled and finely chopped
3/4 cup seedless grapes, halved
3/4 cup pomegranate seeds
In your food processor, grind onion, chiles, and salt all together, until it forms this spicy slushy mix. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the apple, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle the rest of the pomegranate seeds on the top so that it looks really pretty when you serve it. This is also delicious with pears instead of the apples, depending on what looks best when you are at the market.
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