Source: "Healing Spices" by Bharat B. Aggarwal
Ingredients
2
ripe Haas avocados 1
lime (juiced) 1 cup
scallions (thinly sliced) 4 cloves
garlic (minced) 2
serrano or jalapeno chiles (minced) 1⁄4 cup
cilantro leaves (roughly chopped) 2 tablespoons
pomegranate juice 1⁄4 cup
pomegranate seedsAdditional Notes
The quanity of hot peppers can be adjusted to taste. Removing the seeds and membranes before chopping will also lower the heat level. (Recipe #641)
Instructions
Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Sprinkle with the lime juice. Mash into a coarse pulp.
Add the scallions, garlic, chiles, cilantro and pomegranate juice. Continue to mash until well blended but still a little chunky. Fold in the pomegranate seeds.