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Guacamole with toasted walnuts pomegranate is menu FronterGrill Chicago. | Andrew A. Nelles~Sun-Times Media

Guacamole with toasted walnuts and pomegranate is on the menu at Frontera Grill in Chicago. | Andrew A. Nelles~Sun-Times Media

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Updated: January 6, 2013 9:37AM


1 fresh poblano chile (see Note)

3/4 cup walnuts

3 ripe medium-large avocados

½ medium white onion, chopped into pieces no larger than ¼-inch (

1/3 cup)

2 tablespoons chopped fresh flat-leaf parsley leaves

2 tablespoons fresh lime juice


Seeds from ½ medium pomegranate, removed from pith (you need a generous ½ cup)

Roast poblano chile over an open flame or 4 inches below a broiler, turning regularly, until blackened all over (about 5 minutes for an open flame, 10 minutes for broiler). Place in bowl, cover with kitchen towel, and let cool. Rub blackened skin off the chile and pull out stem and seed pod. Rinse to remove any bits of skin and seed. Roughly chop and scoop into a mortar.

While chile is cooling, heat oven to 325 degrees. Spread walnuts on baking sheet and bake until toasty-aromatic (8 to 10 minutes). Cool.

Scrape about 2/3 of the walnuts in with the chopped poblano; set remaining walnuts aside for garnish. Use pestle to crush walnuts and chopped poblano together to a coarse puree. Scrape mixture into large bowl.

Cut avocados in half, running knife around pit from top to bottom and back. Twist halves in opposite directions to release the pit from one side of each avocado. Remove pit, and then scoop the flesh from each avocado half into bowl. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash avocado with poblano-walnut mixture.

Scoop onion into strainer, rinse under cold water, shake off excess water, and add to avocado, along with parsley and lime juice. Stir to combine, and then taste and season with salt (usually about 1 teaspoon). Cover with plastic wrap pressed directly on surface of guacamole, and refrigerate until ready to be served. When serving moment arrives, scrape guacamole into serving dish and sprinkle with pomegranate seeds and remaining walnuts.

Note: When handling chiles, wear rubber gloves to avoid getting spicy chile oils in your eyes or on sensitive skin. Wash hands before touching skin or eyes to avoid irritation.

From “Frontera: Margaritas, Guacamoles and Snacks”

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