Guacamole de Otoño Recipe
Prep time
Total time
Serves: 4-6
  • • 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
  • ¼ cup pomegranate arils (seeds)
  • ¼ cup pumpkin seeds
  1. 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.
  2. Transfer to the mixing bowl.
  3. Gently fold in the avocado, keeping it in as large pieces as possible.
  4. Add the tomato, the remaining 2 tablespoons of cilantro, the remaining tablespoon of onion, the pomegranate seeds and the pumpkin seeds; fold in gently.
  5. 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.
Recipe by Exploring Food & Drink in D.C. at