Winter Guacamole
6 servings
30 minutes
Winter guacamole is an original variation of the classic Mexican snack, adapted for cooler seasons. Its roots trace back to the traditional Aztec cuisine where avocado was used in various dishes. In this recipe, the creamy texture of avocado is complemented by the freshness of lime, the spiciness of chili pepper, and the aroma of cilantro, creating a harmony of flavors. The feature of winter guacamole is pomegranate seeds that add a light tartness and festive touch. It pairs excellently with corn chips, toast or even as an accompaniment to meat and fish. With its simplicity in preparation and rich flavor profile, this dish will adorn any feast, bringing a hint of sunny Mexico even in cold weather.
1
Place a quarter of an onion and half a chili pepper in a mortar, add a pinch of salt, and use a pestle to turn it into a smooth paste (a blender can be used, but making guacamole in a mortar, especially from volcanic tuff, is much more authentic).
- Red onion: 0.5 head
- Green chili pepper: 1 piece
- Salt: to taste
2
Send chopped ripe avocados to a mortar, removing the pit and skin first. Mash the avocados, adding a little lime juice. When all the avocados turn into a coarse mash, mix it with finely chopped remaining onion, cilantro, and the second half of the chili pepper — it should also be finely chopped.
- Avocado: 3 pieces
- Lime: 2 pieces
- Red onion: 0.5 head
- Cilantro: 20 g
- Green chili pepper: 1 piece
3
Salt and pepper to taste and mix the guacamole with pomegranate seeds.
- Salt: to taste
- Ground black pepper: to taste
- Pomegranates: 0.5 piece
