Guacamole con Granada

Adapted from Chef Julian Medina, Toloache, New York City

Guacamole con Granada

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    2 fully ripened Mexican hass avocados, halved, pitted, peeled and diced 2 tablespoons diced apple
    1/2 of a sweet onion, diced (such as Vidalia or cipollini) 1 teaspoon chopped habanero chile
    3 tablespoons pomegranate seeds Salt to taste
    2 tablespoons diced mango


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      In a bowl combine all ingredients. Mash ingredients together and check seasoning. Serve with warm corn tortillas or chips.

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