Barrio Guacamole Recipe

Prepare produce

Cut the avocados in half lengthwise, remove the pits and scoop the flesh into a medium mixing bowl. Finely mince the jalapeño (remove seeds for milder heat) and finely dice the red onion and seeded Roma tomato. Chop the cilantro leaves and reserve.

Mash avocados

Using a fork or a potato masher, coarsely mash the avocado flesh to a slightly chunky consistency — leave some small pea-to-chunk-sized bits for texture. Do not purée.

Season and fold

Add the fresh lime juice, salt, and black pepper to the mashed avocado and stir to combine. Fold in the minced jalapeño, half of the diced red onion, and half of the diced tomato. Taste and adjust seasoning with more salt or lime juice as needed.

Add cilantro and pomegranate

Gently fold in the chopped cilantro, leaving a small amount for garnish. Sprinkle the pomegranate arils through the guacamole, reserving a few to place on top for visual contrast. Drizzle the optional teaspoon of olive oil over the surface if using; this adds sheen and rounds the flavor.

Rest briefly

Let the guacamole rest at room temperature for 5–10 minutes to allow flavors to meld. If preparing earlier, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 2 hours; bring back to room temperature before serving.

Transfer the guacamole to a serving bowl. Sprinkle the reserved red onion and cilantro over the top and scatter the remaining pomegranate arils for color and crunch. Serve immediately with tortilla chips or tostadas and lime wedges on the side.