Tomatillo Guacamole

Name: Tomatillo Guacamole
Yield: makes 1 cup
Ingredients: 6 tomatillos (about 13 ounces), husked and halved; 1/2 jalapeño pepper with seeds (about 1/4 ounce); 1/4 cup finely chopped white onion; 2 tablespoons finely chopped fresh cilantro; 3/4 teaspoon coarse salt; 1 ripe Hass avocado, pitted, peeled, and coarsely chopped

January 26, 2012

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

Recipe notes

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