Ingredients

• 1/3 cup white onions, finely chopped
• 3 to 4 serrano chiles, finely chopped, with seeds
• 1 teaspoon coarse salt
• 2 pounds ripe California avocadoes (about 4 large)
• 2 to 3 tablespoons fresh lime juice
• 3/4 cup pear, peeled and finely diced
• 3/4 cup seedless grapes, halved
• 3/4 cup pomegranate seeds
• Special equipment: molcajete y tojolote (mexican mortar and pestle) or food processor

Instructions

1. In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.