Pomegranate-Pistachio Guacamole
Pomegranate-Pistachio Guacamole

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This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: 15 minutes

Impress on your next date (or girls') night with this creative and flavorful spin on traditional guacamole. With juicy pomegranate seeds plus a touch of heat from Serrano chilies and pickled jalapeños, it's an addictive sweet and spicy creamy dip. See how a pro gets the perfect guac consistency in this video.


  • For tomatillo puree:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 6 tomatillos, washed and quartered
  • 2 cloves garlic
  • For tortilla chips:
  • 20 6-inch corn tortillas
  • 2 tablespoons olive oil
  • 1 pinch sea salt
  • For guacamole:
  • 4 avocados
  • 1 teaspoon minced and deseeded Serrano chili
  • 4 sprigs cilantro
  • Juice of 2 limes
  • 2 tablespoons pickled jalapeños
  • 2 tablespoons pickled onions
  • Salt
  • 3 tablespoons pomegranate seeds, for garnish
  • 2 tablespoons roasted pistachios, for garnish



1. To make tomatillo puree: Add olive oil and onion to a pot. Sweat over medium heat until tender. Add tomatillos and garlic, and cook until soft. Transfer to a blender and puree until smooth.
2. To make chips: Preheat oven to 300 degrees. Cut each tortilla into 6 pieces. Brush with olive oil and spinkle with salt. Bake 15 minutes.
3. To make guacamole: Place all ingredients in a large bowl. Add tomatillo puree. With a fork (or hands if you don’t mind getting dirty) crush avocado-tomatillo mixture until it reaches desired texture. Add sea salt to taste and place in a serving dish. Garnish with pistachios and pomegranates.

Recipe provided by executive chef Akhtar Nawab of La Cenita in New York City 

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