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Sauces & Seasonings
4 - 6 servings
40 minutes
0 minutes
Chef Tom Fraker
1 Serrano Chile, stem removed, minced
4 avocados, peeled and seeded
1 lemon, juiced
1 (5 oz.) package pomegranate arils
1 (5 oz.) package red walnuts, roughly chopped
2 cloves Melissa’s Peeled Garlic, minced
1/2 Melissa’s Perfect Sweet Onion, diced small
1/4 cup cilantro, minced
Kosher salt and freshly ground pepper, to taste
Place the chile and avocados in a large bowl and mash.
Stir in the lemon juice.
Add the rest of the ingredients and mix well.
Refrigerate for 1/2 hour and serve with chips.
