When I have friends over I like to make food and drinks, obviously! But I also like to do something a little different with some of my go to recipes. I was having my cousins over and was making an old favorite, Green Chile Pork. But the twist was going to come with the sides and the drinks. Guacamole and salsa are a staple around our house. When we were young my great Aunt and Uncle had an avocado orchard and I remember often getting large goodie bags filled with fresh ripe avocados all ready to eat. One of my favorite things for breakfast is simply avocado on toast with garlic salt and Tabasco. Slap a piece of bacon on that and you have a doubly amazing treat! We would make huge batches of guacamole and it would be gone by days end. Sometime in my early 20’s I got sick for about a month, I was over prescribed antibiotics and it took a while to get better, but when I did I had developed a severe allergy to penicillin, and a mild allergy to bananas and avocados. I can live without bananas, but in order to eat avocados I always have some Benadryl on stand by, just in case. I know, it’s terrible, but I really do love them that much! And the allergy is weird, sometimes nothing, sometimes just a mild reaction and sometimes, well it’s bad, throat closing, face and neck itching, can’t breathe bad. But very rarely is it that worst case issue.
Back to the visit from my cousins.
I decided in order to add a little fun and deliciousness to the old favorites, I would add pomegranate both to the guacamole and my signature drink the Tequ’ero. I have had this combination before in guacamole at a local restaurant and it was really good, I like the combination of salty and the sour of the lime with the sweet pop of the pomegranate. I cut two pomegranates in 1/2, dug out the seeds and let them soak in water so any extra membrane could float to the top and be dumped. We had plenty of seeds for the side, drinks and even snacking.
For the Pomegranate Tequ’ero, I just muddled about 3 tbsp of seeds into the tequila and let it sit in the freezer for about three hours. For garnish I dropped a few seeds on top.
What is your favorite flavored Margarita? Peach? Traditional? Berry? Prickly Pear?
Guacamole plus Pomegranate
4 large ripe avocados mashed
2 tbsp of washed and chopped cilantro
1/3 cup of very finely chopped red onion
1 clove of fresh garlic minced
1 tbsp garlic salt
3 tbsp lime juice
1 tbsp olive oil
Salt to taste (I use about 1 tbsp)
About 1/4 cup of pomegranate seeds, depends in how much sweet you want added. I like just a little pop in every bite.
Cut avocados in 1/2, remove seed and then scoop out the meat into a bowl. mash it up with a fork so that there are still some small chunks left. (some people like to blend it smooth, I am not one of those people)
Add all the ingredients to the avocado except the pomegranate, mix it up and set it in the refrigerator for about an hour. Then stir in the seeds evenly and serve chilled.