4 ripe avocados, pitted, peeled 2 - 3 jalapeno peppers, seeded and minced 2 tomatoes - chopped 6 tablespoons lime juice (or more to taste)
1 half small Vidalia onion - chopped 2 cloves garlic - minced 1 teaspoon cumin Sea salt and freshly ground black pepper to taste
1 package pomegranate seeds
Tortilla chips for serving

In a bowl, mash all of the ingredients together with a fork until blended and still chunky. You may also use a food processor using on/off turns.



Add the pomegranate seeds into the guacamole, by hand – do not add them into the food processor, as you want them to remain whole.



Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use.     



Serve with tortilla chips