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 jalapenos, it's an addictive sweet and spicy creamy dip.
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
- 4 avocados
- 1 teaspoon minced and deseeded
- Serrano chili
- 4 sprigs cilantro
- Juice of 2 limes
- 2 tablespoons pickled jalapenos
- 2 tablespoons pickled onions
- 3 tablespoons pomegranate seeds, for garnish
- 2 tablespoons roasted pistachios, for garnish
- 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.
- To make chips: Preheat oven to 300 degrees. Cut each tortilla into 6 pieces. Brush with olive oil and sprinkle with salt. Bake 15 minutes.
- 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