Recipe: Pomegranate Jalapeno Guacamole

Guacamole accented by pomegranate accented by homemade tortilla chips was a festive favorite during a class at the Loretta Paganini School of Cooking in which attendees learned to make summer appetizers.
Guacamole accented by pomegranate accented by homemade tortilla chips was a festive favorite during a class at the Loretta Paganini School of Cooking in which attendees learned to make summer appetizers. Janet Podolak — The News-Herald

By Staff report, The News-Herald

Pomegranate Jalapeno Guacamole

(serves 8)

Ingredients

4 to 5 ripe avocados, skins and pits removed

3 Tablespoon fresh lime juice

1 Tablespoon Hellman’s mayonnaise

2 small or one large garlic cloves,minced

1 teaspoon salt

¼ cup fresh cilantro leaves, chopped

1 fresh jalapeno, pith and seeds remove, small dice (optional)

1 cup pomegranate arils

Extra cilantro for garnish

Instructions

In medium mixing bowl, mix together avocado, lime juice, garlic and salt.

Fold in mince cilantro, jalapeno and one-half cup pomegranate arils.

Spoon into serving bowl, top with additional arils and cilantro.

— Courtesy of Stefanie Paganini, The Loretta Paganini School of Cooking

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