Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.
Ingredients
- 1 tablespoon finely diced sweet onion, like Vidalia
- 1 teaspoon finely diced seeded jalapeño pepper
- 1 teaspoon lime juice
- Kosher salt
- 2 tablespoons finely diced peeled Granny Smith apple
- 2 tablespoons finely diced peeled Asian pear
- 2 tablespoons dried cranberries
- 1 teaspoon thinly sliced basil, preferably Thai
- 2 ripe Haas avocados
- 1 tablespoon fresh pomegranate seeds
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Nutritional Information
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Nutritional analysis per serving (4 servings)
198 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 3 grams protein; 233 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
About 1 1/2 cups (4 servings)
Preparation
- In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
- Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
10 minutes
Dining and Cooking