This chunky avocado dip with chopped fresh fruit sounds completely contemporary but it is a time-honored recipe from the town of Comonfort, Guanajuato, published by Diana Kennedy in her excellent cookbook/travel memoir, My Mexico. Chamacuero is the indigenous name for Comonfort, where this recipe is made in the late summer and fall when the pomegranates are bursting open with ruby-red seeds. The juicy crunch of the grapes and the pomegranate seeds add a surprising textural layer to the smooth richness of the savory avocado mixture, and as a garnish, the seeds float like sparkling garnets on a sea of green. If you own one, use your molcajete y tejolote, (lava-rock mortar and pestle), to make this recipe in the traditional manner.
INGREDIENTS:
2 heaping tablespoons white onion, chopped (about 1/2 small white onion)
2-3 serrano chiles, finely chopped
Salt to taste
2 ripe avocados
1 ripe peach, peeled, pitted and finely diced
1/2 cup halved seedless grapes
1 1/2 tablespoons fresh lime juice (about one lime)
1/3 cup pomegranate seeds
METHOD:
In a molcajete, or on a cutting board with a knife, crush the onion, chilies, and salt together to a paste. Remove the pit and peel from the avocados, and roughly crush the pulp with your hands into the molcajete, or put the onion-chile mixture in a mixing bowl and add the pulp to the bowl, stirring to combine.
Add the peaches, grapes, lime juice, and half the pomegranate seeds. Mix well, adding more salt or lime to taste.
Serve in the molcajete, or transfer to a serving bowl, and sprinkle with the remaining pomegranate seeds. Serve with tortilla chips for dipping.
YIELD: Serves 6.
SOURCE: Recipe courtesy of Betsy McNair, adapted from recipe by Diana Kennedy
