• Yield: servings


2 avacados
1/2can green chilies
olive oil, to taste
vinegar, to taste
pomegranate seeds, in the amount you favor


  1. Peel and mash avocados.
  2. Drain green chilies, mash, and add to avocados.
  3. Season with salt, vinegar, and olive oil. Wash pomegranate seeds and add to avocado mixture.
  4. Serve with tortilla chips.

Reprinted with permission from The Dead Celebrity Cookbook by Frank Decaro, HCI Books