Rick Bayless` Guacamole with Toasted Walnuts and Pomegranate - FOX 35 News Orlando

Rick Bayless` Guacamole with Toasted Walnuts and Pomegranate

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CHICAGO (FOX 32 News) -

If you're looking for a unique snack for your holiday party, look to Chicago's favorite celebrity chef Rick Bayless. His new book "Frontera Margaritas Guacamoles and Snacks" has some great recipes.

Yield: About 3 cups

Cook's notes: If you don't have a Mexican molcajete (or other mortar and pestle—a piece of equipment I consider to be one of the most useful), you can pulse the walnuts in a food processor until finely chopped, then add the poblanos and continue to pulse until they are chopped quite finely. During the summer, before pomegranates are in season, I've done this guacamole sprinkled with flame-roasted piquillo, pimento or other farmer's market fresh red peppers.

Ideas for serving: I like to serve this guacamole spread into a wide, flat serving bowl, garnished with the pomegranate seeds and walnuts. I've even been known to crumble on top some Mexican fresh cheese (queso fresco), goat cheese, mild feta or blue cheese.


  • 1 fresh poblano chile
  • ¾ cup walnuts
  • 3 ripe, medium-large avocados
  • ½ medium white onion, chopped into pieces no larger than ¼ inch (1/3 cup)
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 2 tablespoons fresh lime juice
  • Salt
  • Seeds from ½ medium pomegranate, removed from pith

To prepare:

Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable. Rub the blackened skin off the chile and pull out the stem and seed pod. Rinse to remove bits of skin and seed. Roughly chop and scoop into a mortar.

While the chile is cooling, heat the oven to 325 degrees, then spread the walnuts on a baking sheet and bake them until toasty-aromatic, 8 to 10 minutes. Cool. Scrape about 2/3 of the walnuts in with the poblanos; set aside the remainder for garnish. Use the pestle to crush the walnuts and poblanos together to a coarse puree. Scrape the mixture into a large bowl.

Mash the avocado flesh with the poblano and walnut: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocado with the poblano-walnut mixture.

Scoop the onion into a strainer, rinse under cold water, shake off the excess and add to the avocado along with parsley and lime. Stir to combine, then taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve. When that moment arrives, scrape the guacamole into a serving dish and sprinkle with the pomegranate seeds.

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