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Pomegranate-Pistachio Guacamole

Pomegranate-Pistachio Guacamole


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 jalapenos
  • 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 sprinkle 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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