The Daily Dish

Rosa Mexicano's Fall Guacamole

Comments

guacamole
Fall Guacamole

Makes 4 to 6 servings

Ingredients:
1 medium Bartlett pear, peeled, cored and cut into 1/2-inch cubes
1 medium crisp-tart apple, peeled, cored and cut into 1/2-inch cubes
2 teaspoons vegetable oil
2 tablespoons minced white onion
5 tablespoons chopped cilantro
2 teaspoons seeded, minced jalapeno pepper, or more to taste
1 teaspoon kosher salt, plus more as needed
Flesh of 3 to 4 medium ripe but firm Hass avocados, cut into large chunks
3 tablespoons diced plum tomato
1/4 cup pomegranate arils (seeds)
1/4 cup toasted, chopped almonds (see NOTE)


Directions:
Preheat the oven or toaster oven to 350 degrees. Line a baking sheet with aluminum foil. Spread the cubed fruit on the baking sheet. Drizzle with the oil and toss to coat evenly. Roast for about 10 minutes until lightly browned on the edges and somewhat softened. Transfer to a mixing bowl. Meanwhile, combine 1 tablespoon of the onion, 3 tablespoons of the cilantro plus the jalapeno and the teaspoon of salt in the bowl of a molcajete or in a mortar and pestle to form a pastelike consistency. Transfer to the mixing bowl.

Gently fold in the avocado, keeping it in as large pieces as possible. Add the tomato, the remaining 2 tablespoons of cilantro, the remaining tablespoon of onion, the pomegranate seeds and the toasted almonds; fold in gently.Taste and add salt as needed.
Serve right away, or place a piece of plastic wrap directly on the surface of the guacamole and refrigerate for up to 3 hours.

NOTE: Toast the almonds in a small dry skillet over medium-low heat for a few minutes, shaking the skillet to keep from scorching the nuts. The almonds should be lightly browned and fragrant. Cool before using.




chef duyen

Chef Joe Quintana, the Regional Executive Sous Chef at Rosa Mexicano shared this recipe with us to help us celebrate a holiday popular in Mexico: El Dia de los Muertos, or Day of the Dead. Find more autumn-inspired dishes and the spicy drink El Diablo Ahumado (The Smoky Devil) on their menu this month.




MORE DAILY DISH RECIPES

Comment on This Article


About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author

More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


food fest
Get Tickets to Our Upcoming Food & Wine Festival


RSS   RSS

Food & Wine email from WGBH


   

twitter icon  Follow WGBH Foodie



Celtic Sojourn Live August 2014 adlob