The quanity of hot peppers can be adjusted to taste. Removing the seeds and membranes before chopping will also lower the heat level. (Recipe #641)
Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Sprinkle with the lime juice. Mash into a coarse pulp.
Add the scallions, garlic, chiles, cilantro and pomegranate juice. Continue to mash until well blended but still a little chunky. Fold in the pomegranate seeds.