- Yield: servings
- 2 avacados
- 1/2can green chilies
- olive oil, to taste
- vinegar, to taste
- pomegranate seeds, in the amount you favor
- Peel and mash avocados.
- Drain green chilies, mash, and add to avocados.
- Season with salt, vinegar, and olive oil. Wash pomegranate seeds and add to avocado mixture.
- Serve with tortilla chips.
Reprinted with permission from The Dead Celebrity Cookbook by Frank Decaro, HCI Books