I’m used to making chunky guacamole, with lightly mashed cubes of avocado, red tomatoes, onion, and a few other things. This on the other hand, is a wonderfully smooth blend of all those ingredients, swapping out the red tomatoes for green tomatillos (or in my case, some yellow tomatoes, since that’s all I had). The resulting guacamole is a smooth puree, with a delicious amount of acidity to it, lending to a very appetizing bowl of guac! With everything pureed together, you’ll find the guacamole stays nice and green while your guests are snacking on it through the evening. Of course, it may disappear before it has a chance to oxidize and turn brown!
- ½ pound (5-6) tomatillos (can also substitute with green tomatoes, or yellow tomatoes)
- 1-2 handful of fresh cilantro (to taste)
- 2 chopped garlic cloves
- ¼ cup chopped white onion
- 2 chopped jalapenos
- 1 tbsp fresh squeezed lime juice
- ½ tsp salt
- 1 ripe avocado
- Combine ingredients in blender, pureeing until smooth.
- Add additional salt, lime juice, and more jalapeno to taste.
Recipe adapted from Epicurious.
If you’re making this to top your tacos, then you’ll definitely need to hide it while preparing everything else. Otherwise you might find yourself like me, setting condiments on the table, and having your guests feasting on all the guac, while you finish cooking all the tortillas! Fortunately, this recipe made plenty, and there was lots for snacking, topping tacos, and still some leftover.