Guacamole with Pomegranate Seeds

Guacamole is one of my favorite dips of all time. There are so many versions of guacamole out there, but regardless of your recipe, the most important thing is that you use perfectly ripe avocados (not too hard, not too soft, and not bruised) so that your dip is creamy, bright green, and fresh tasting. The way I ensure perfect avocados is to buy large avocados when they are mostly green at least a week in advance. Ripen at room temperature until black on the outside and then refrigerate (so they don’t become too ripe) until ready to use.

Guacamole with Pomegranate Seeds is my favorite way to serve guacamole during the holiday season, because pomegranates are abundant, the flavors go well together, and the colors are perfect for the holiday table. Take this dip to your next holiday gathering to go with tortilla chips, tamales, or vegetable crudité.

Guacamole with Pomegranate Seeds
 
Prep time
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Author:
Recipe type: Sauce
Cuisine: Mexican
Serves: 2 cups
Ingredients
  • 2 large avocados, ripe
  • 1 clove garlic, crushed and minced
  • 1 tablespoons fresh lime juice
  • 2 teaspoons umeboshi (ume plum) vinegar
  • 2 tablespoons cilantro, minced
  • ½ serrano pepper, seeded and minced (optional)
  • sea salt, to taste
  • ¼ cup pomegranate seeds
Instructions
  1. Cut avocados in half, remove pits and any bruises, and scoop flesh into a bowl. Mash with a fork until it is a chunky consitency (do not overblend).
  2. Gently mix in other ingredients.
  3. Adjust sea salt to taste.
  4. Put guacamole into serving bowl.
  5. Garnish with pomegranate seeds.
Note
  1. Umeboshi vinegar goes really well with avocado owing to its salty and sour tastes. However, if you don't have any, you can use more lime juice and sea salt in place of the umeboshi vinegar.

We’ll be making this at my upcoming Holiday Tamales Workshop in Austin this weekend. More photos to come!

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photo of guacamole with pomegranate

Brazilian Fish Stew (Mocqueca)

Brazilian fish stew (mocqueca)

This was the star of the show this Christmas Eve. I learned it from a friend who has been living part-time in Brazil for years. It contains red palm oil, a very unique ingredient from South America that you can easily buy now at local natural foods stores or online.

5.0 from 1 reviews
Brazilian Fish Stew (Mocqueca)
 
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This colorful Brazilian dish is super fresh and full of flavor. It goes well with jasmine rice and a crisp green salad.
Author:
Recipe type: Main
Cuisine: Latin American
Serves: 6 servings
Ingredients
  • 1½ lbs flaky white fish (such as Pacific cod)
  • ¼ cup fresh lime juice
  • 8 cloves garlic, minced, divided
  • sea salt, to taste
  • ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, minced
  • 1 small red bell pepper, half diced and half thinly sliced
  • 1 small yellow bell pepper, half diced and half thinly sliced
  • 1 small green bell pepper, half diced and half thinly sliced
  • 3 plum tomatoes, half diced and half thinly sliced
  • 2 cups light vegetable stock
  • 1 can coconut milk
  • 2 tablespoons unrefined red palm oil
  • ½ cup fresh cilantro leaves, chopped
  • ½ cup fresh basil leaves, chiffonade
  • 1 lime, sliced into wedges
Instructions
  1. Rinse fish and pat dry with paper towels. Remove any skin, scales, or bones. Cut into 1½ inch chunks and place into glass bowl. Add lime juice and 4 cloves of minced garlic and sprinkle generously with sea salt and pepper. Gently toss to coat fish and set aside.
  2. Heat olive oil in large soup pot over medium-high heat. Add minced onion and a pinch of salt and cook until translucent, about 3-4 minutes.
  3. Add diced peppers and the rest of the garlic and cook until soft.
  4. Add diced tomatoes and cook another few minutes.
  5. Add vegetable stock, coconut milk, and palm oil and bring to a boil.
  6. Add fish along with sliced peppers and tomatoes. Simmer gently for about 5 minutes.
  7. Stir in fresh cilantro and basil. Season with sea salt and pepper.
  8. Serve with lime wedges.

 

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