This vibrant late-summer guacamole from Comonfort, Guanajuato — once known as Chamacuero — is a beautiful blend of tradition and surprise. Ripe avocado is crushed with serranos, onion, and lime, then folded together with sweet stone fruit, juicy grapes, and jewel-like pomegranate seeds. The result is a guacamole that is lush, fruity, a little spicy, and incredibly festive. If you have a molcajete, this is the moment to use it; the texture becomes rustic and rich in a way that’s hard to replicate in a bowl.
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 using a knife), crush the chopped onion, serrano chiles, and salt together until a rough paste forms.
Remove the pits and peel the avocados. Add the avocado to the molcajete and crush gently with your hand or pestle, keeping the mixture textured rather than smooth. If working in a bowl, transfer the onion-chile paste to a mixing bowl and mash in the avocado with a fork.
Add the diced peach, halved grapes, lime juice, and half of the pomegranate seeds. Stir gently to combine. Taste and adjust salt or lime as needed.
Spoon the guacamole into the molcajete or a serving bowl. Scatter with the remaining pomegranate seeds for a jeweled finish. Serve with tortilla chips or fresh-made tostadas.
SERVING SUGGESTIONS:
- Pair with grilled carne asada, chicken, or shrimp tacos.
- Spoon over black bean tostadas or quesadillas for a fresh, fruity contrast.
- Serve alongside ceviche or aguachile to balance heat and acidity.
- Use as a topping for grain bowls with quinoa, corn, and roasted peppers.
- For entertaining, serve with jicama sticks, cucumber rounds, or chicharrones.
YIELD: Serves 6.
SOURCE: Recipe courtesy of Betsy McNair, adapted from recipe by Diana Kennedy
