Tomatillo guacamole
Instructions:
- 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.
- 6 tomatillos (about 13 ounces), husked and halved
- 1/2 jalapeno 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
- Puree the tomatillos, jalapeno, onion, cilantro, and salt in a food processor or blender until smooth.
- Reserve 1/2 cup salsa; the remaining cup salsa can be served separately. Puree the avocado and the reserved salsa until smooth.