1. Place the diced onion, serrano chiles, and garlic in a mortar
and pestle. Pound to flatten the onion, garlic, and chiles and
release their juices. Add the chopped cilantro and pound to combine
with the other aromatics. You should have a slightly chunky paste.
If you don't have a mortar and pestle, give all the ingredients a
few pulses in a food processor, or place in a sealed plastic bag
and pound with a rolling pin.
2. Slice the avocados in half around the pit, remove the pit, and
scrape the flesh out. Place the flesh from 2 of the avocados in a
mortar and pestle and pound until completely smooth. Cut the
remaining 2 avocados into chunks about 1/2 an inch big. In a large
bowl, use a spoon to mix together the onion paste with both the
smooth and chunky avocado.
3.Stir in the mango cubes, pomegranate seeds, and salt. Taste the
guacamole and add more salt if necessary.
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