1/3 cup finely chopped white onion
1/3 cup finely chopped red onion
4 serrano chiles, finely chopped (I remove the seeds from two of the serrano chiles and leave them in the other two. It just depends on how much heat you like in your guacamole.)
1 chubby clove garlic, minced
1 teaspoon coarse salt
4 large ripe avocadoes, removed from skin and coarsely chopped
2 tablespoons freshly-squeezed lime juice
1/2 cup pomegranate seeds, divided
Fresh-ground black pepper
Mix onions, serrano chiles, garlic and salt in a medium-sized glass bowl. Add the avocadoes and gently stir. Pour in the lime juice and toss. The mixture will become slightly creamy with some chunks of avocado. Fold in 1/4 cup of the pomegranate seeds. Season with some black pepper to taste. At serving time, sprinkle the guacamole with remaining pomegranate seeds.
- Recipe of Sue Doeden