A flavorful guacamole that's easy to adjust to your heat or taste preferences. A little untraditional to make, but won't stay around long. Great with fresh tortilla chips or as a condiment on many Latin dishes.
Ingredients
- tomatillos, husks discarded and tomatillos rinsed: 6 piece (fresh)
- white onion, quartered: 1 piece
- garlic: 2 clove
- Jalapeno peppers: 2 piece (seeded, if desired)
- ½ cups water, or amount to cover: 1 piece
- salt: (to taste)
- fresh cilantro: 0.25 cup (chopped)
- lime juice: 1 Tbsp (to taste, fresh)
- ripe avocados, halved lengthwise and pitted: 3 piece
Metric Conversion
Stages of cooking
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Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
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With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
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Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.
