2 large ripe avocados
½ large onion, grated
2 garlic cloves, chopped
2 fresh chiles, serranos, seeded
2 tablespoons fresh coriander leaves
1 freshly squeezed lime
½ teaspoon salt
1 tablespoon pomegranate juice
3 tablespoons pomegranate arils
Finely chop the onion, garlic, chiles serranos, and coriander leaves. Place in a bowl, and add lime juice and salt. Set aside.
Peel and pit the avocados, and place in a bowl. Slowly mash with a fork, while adding the tablespoon of pomegranate juice.
Add the onion and garlic mixture, and fold it together to make a course pulp. Gently fold in pomegranate arils.
Serve with warm tortillas, tostadas, or corn chips.