This recipe is featured in "My Mexico" & "Oaxaca al Gusto" - Diana Kennedy's Cookbooks Present Authentic Mexican Cuisine
By Diana Kennedy, adapted from Letici a Sánchez, Comonfort, Guanajuato
Between Celaya and San Miguel de Allende lies the little town of Comonfort, formerly known as Chamacuero and renamed after the former Mexican president Ignacio Comonfort, who died in the area. This unusual guacamole is an old family recipe given to me by Señora Sánchez. It is made in late summer and fall, when the peaches, grapes, and pomegranates are ripe in the local orchards. This guacamole lends itself to many inauthentic innovations.
- Servings Approximately 710ml (3 Cups)
- 40 ml (2 heaped tablespoons) finely chopped white onion
- 2 to 3 serrano chiles, finely chopped
- Salt to taste
- 2 cups (500 milliliters) roughly crushed avocado pulp
- ¾ cup (188 milliliters) peeled and finely diced firm but ripe peaches
- ½ cup (125 milliliters) halved seedless grapes
- 22.5 ml (1 1/2 tablespoons) fresh lime juice
- ⅓ cup (83 milliliters) pomegranate seeds
Pears or other fruits may be substituted. If peaches are not in season, substitute pear.
1. Crush the onion, chiles, and salt together to a paste.
2. Stir in the avocado pulp, peaches, grapes, lime juice, and half the pomegranate seeds.
3. Mix well, sprinkle the surface with the remaining seeds, and serve at room temperature.