Guacamole with blue cheese and pomegranate
November 15, 2008
My husband and I had a wonderful dinner at Xochitl on the Day of the Dead after a hard day of getting out the vote two weeks ago. We ordered from the special Day of the Dead menu, but had to try the guacamole they prepare at the table. We settled on guacamole with blue cheese and pomegranate, and after the first bite, I knew I had a new party favorite.
The blue cheese added a rich saltiness to the creamy avocados and the juicy sweet burst of pomegrante seeds finished the experience perfectly. The color is an added plus: the red jewel-like seeds atop the green guacamole – I don’t think you can get any more festive than that for Christmas. I hope you try this at your next party – your guests will thank you.
Guacamole with Blue Cheese and Pomegranate
3 ripe avocados, halved, pitted and taken out of skin
4 oz. soft blue cheese (gorgonzola or blue cheese) at room temperature
1-2 finely diced jalepeño chiles (to taste)
1/4 medium red onion, finely diced
3 Tbs. chopped cilantro
salt and pepper to taste
¼ C. pomegranate seeds
Mash avocados mortar and pestle (if you are so lucky to own one, use your stone molcajete since those avocados are slippery little buggers).
Add the blue cheese and mash into avocados.
Add onions, jalepeño chiles, cilantro and incorporate well. Salt and pepper to taste.
Place in serving bowl and sprinkle pomegranate seeds on top. Serve with tortilla chips and watch them disappear.