Pomegranate Guacamole is a spicy, creamy, fresh as can be guacamole that is likely to turn your idea of what guacamole is supposed to be completely upside down. If you are anything like me, you’re reading the title of this guacamole recipe and you’re likely about to scroll quickly past. But give me a quick moment to change your mind.
The other night, we went out to dinner at a new to us restaurant, Barrio Queen. While there, we ordered tableside guacamole. Fresh guacamole is irresistible to me and I rarely turn it down.
This was completely different though. We were chatting with the waiter and I wasn’t paying much attention to the actual ingredients as he was making our guacamole. However, the last thing he tossed into the bowl was a heaping spoonful of pomegranate seeds and I’m pretty sure my face gave my thoughts away.
Apparently, I’m set in my ways about some things, because to put it dramatically, I was horrified. I just knew the guacamole would be ruined. (Or at least, to put it mildly, I was certain I wouldn’t love it.) If I had realized in advance that there would be pomegranates in the guacamole, I would’ve asked him to leave them off. All of that said, I am SO GLAD that we tried it their way.
After just a few bites, I was hooked and we quite literally almost licked that bowl clean. Before we left, Our waiter was very patient and walked me through their recipe for Pomegranate Guacamole. I wrote down each step on the back of the receipt and then stopped at the store for a pomegranate on the way home.
The pomegranate makes this guacamole absolutely unforgettable and I’ve made this so many times now. My original plan was to serve this guacamole with Carnitas Street Tacos, but truthfully? Every single time we make this guacamole, my family devours it within minutes.
HOW TO MAKE GUACAMOLE
With so many guacamole recipes available and countless methods recommended, how do you choose one? At it’s heart, to make guacamole you just smash avocado with lime, cilantro, salt, pepper, and whichever spicy or not-so-spicy additional items you like best. For me, the jalapeno is never optional.
HOW TO JUICE KEY LIMES
This recipe calls for key limes, instead of the traditional limes. Key limes are more fragrant and the flavor actually is different in the guacamole. Some people say that the key lime flavor is bolder than regular limes, but I just think it is different, not necessarily bolder.
I’ve made this guacamole with both types of limes to test it. It was a real hardship. However, if key limes aren’t available to you, subbing half lemon and half lime juice for the key lime works nicely and is a close flavor match.
To make juicing the key limes easier, microwave the key limes for about 20 seconds before cutting them open. I find it easier to juice them with a reamer or a fork most of the time. Key limes can be difficult to juice and the amount of juice can vary greatly. I recommend buying a few extras, just in case yours aren’t especially juicy.
- 4 tablespoons fresh tomatoes, diced small
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped small
- 2 tablespoons fresh jalapeno, minced
- 2 key limes, juiced (about 1 1/2 tablespoons)
- 2 large avocados, cut into bite-size chunks (about 2 cups worth)
- 1/4 - 1/2 teaspoon kosher salt, adjust to taste
- 1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste
- 2 tablespoons fresh pomegranate seeds (a.k.a. pomegranate arils)
- Combine the tomatoes, onion, cilantro, jalapeno, lime juice, and avocado in a medium-size mixing bowl. Use a potato masher or a fork to smash the avocado, feel free to leave a few smaller chunks in the mix.
- Sprinkle with 1/4 teaspoon each of salt and pepper. Stir to combine. Taste and add additional salt and pepper to taste. Add the pomegranate seeds.
- Serve with tortilla chips or crackers. Store the guacamole in an airtight container in the refrigerator for up to 2 days. Enjoy!