At the Kitchen Table by Greg Atkinson

Author:Greg Atkinson
Language: eng
Format: epub
ISBN: 9781570617850
Publisher: Sasquatch Books

GUACAMOLE WITH FALL FRUITS

While I don’t believe there is only one holy and authentic version of guacamole, I do think there is a best way to make it. In 2001, I was spellbound by a picture of Diana Kennedy’s guacamole in an issue of Gourmet magazine. My sister-in-law was on her way to Mexico at the time, and I asked her to bring me home a molcajete, a Mexican mortar and pestle made from lava rock. She delivered the molcajete in time for Thanksgiving, and since then, making the dip has become a part of our annual Thanksgiving Day routine. It’s what we eat while the turkey roasts. (A recipe for this type of guacamole originally appeared in Kennedy’s 1998 cookbook, My Mexico.) We serve the guacamole with store-bought tortilla chips, but if you want to be super authentic, you can fry your own from fresh tortillas.

1 medium pomegranate

½ medium white onion, peeled and very finely chopped

3 serrano chiles, finely chopped

2 to 3 generous pinches kosher salt

4 large avocados

2 medium ripe pears, peeled and finely diced

2 tablespoons freshly squeezed lime juice

Sea salt

Tortilla chips, for serving

To peel the pomegranate, fill a large bowl about two-thirds full with cool water. Score the pomegranate skin (avoid cutting too far into the flesh), then hold it under the water to break it in half. Set one half aside and, working under the water, peel the other half, allowing the good red arils, or seeds, to sink; the useless white pith will float to the top. Skim away the skin and pith and discard them. Pour off the water and reserve the seeds. (The pomegranate may be peeled several hours ahead of time and kept refrigerated until just before serving.)

If one is available, use a molcajete (mortar and pestle) to crush the onion, chiles, and salt together to a paste. Alternatively, smash the onion, chiles, and salt with the side of a large knife on the cutting board.

Cut the avocados into halves, discard the pits, and while the flesh is still contained in its cup of skin, cut a crisscross pattern in each half to produce 1-inch cubes. Use a large spoon to scoop the avocado dice from the skin. Stir the avocado cubes and the diced pear into the onion and chile mixture along with the lime juice. Season the dip to taste with sea salt. Stir half of the reserved pomegranate seeds into the guacamole and sprinkle the rest over the surface.

Makes about 4 cups

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