Charred Jalapeño & Pomegranate Guacamole
Ingredients
- 6 large jalapeños halved and and deseeded
- 3 large avocados
- 1 15 oz package Melissa’s Pomegranate Arils
- 1 tbsp olive oil
- 1 tsp lime zest
- Juice of one lime (to taste)
- 1 tbsp red onion
- 1 clove minced garlic
- 1/2 tsp salt (more to taste)
Instructions
Preheat grill to high. Toss halved jalapeños in olive oil and salt generously. Grill jalapeños for approximately three minutes on each side until well charred and mince finely. Halve Avocados, remove pits, and add to a medium-sized mixing bowl. Add lime zest, lime juice, red onion, half the minced garlic clove, and salt. Mash with fork or potato masher until combined. Stir in the minced jalapeño. Taste for seasoning and add additional salt, minced garlic, and lime juice as needed. Transfer to your serving dish and top with pomegranate arils. Serve with your favorite tortilla chips (we love Late July restaurant style with lime!). Enjoy!
