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1. Add tomatoes to a medium saucepan. Cover tomatoes with water. Simmer water over low heat until tomato skins break.
2. Remove tomatoes from water and cool.
3. Remove skins from tomatoes.
4. In a serving bowl, combine avocado, onion, garlic, pickled jalapeno and lime juice. Stir to combine.
5. Break up tomatoes.
6. Add tomatoes and cilantro to guacamole.
7. Season with salt and pepper.
8. Stir in ¼ cup pomegranate seeds.
9. Serve or cover with plastic wrap and chill.
10. Sprinkle remaining pomegranate seeds over guacamole when serving. |
