Guacamole with Rick Bayless

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Rick Bayless, Chicago chef and founder of Frontera Grill, stops by to show Bob and Marianne how to make simple, delicious guacamole.

Guacamole with Toasted Walnuts and Pomegranate

Yield: about 3 cups

1 fresh poblano chile

¾ 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 flat-leaf parsley leaves

2 tablespoons fresh lime juice


Seeds from ½ medium pomegranate, removed from pith

Roast the poblano 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 the broiler.  Place in a bowl, cover with a kitchen towel and let cool until handleable.  Rub the blackened skin off the chile and pull out the stem and seed pod.  Rinse to remove bits of skin and seed.  Roughly chop and scoop into a mortar.

While the chile is cooling, heat the oven to 325 degrees, then spread the walnuts on a baking sheet and bake them until toasty-aromatic, 8 to 10 minutes.  Cool. Scrape about 2/3 of the walnuts in with the poblanos; set aside the remainder for garnish.  Use the pestle to crush the walnuts and poblanos together to a coarse puree. Scrape the mixture into a large bowl.

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

Scoop the onion into a strainer, rinse under cold water, shake off the excess and add to the avocado along with parsley and lime.  Stir to combine, then taste and season with salt, usually about 1 teaspoon.  Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve.  When that moment arrives, scrape the guacamole into a serving dish and sprinkle with the pomegranate seeds.


Chef Rick Bayless and his holiday gauc with Sirott and Murciano (WGN Radio).