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Dip, Guacamole III (P, KLP)
Source: NY Times Magazine 8/25/02
Serves: 10

4 tomatillos
Juice of 1 lime, or more to taste
1 bunch cilantro, roughly chopped
1 jalapeno pepper, seeded and roughly chopped, or more to taste
1/2 onion, peeled and roughly chopped
5 ripe Haas avocados
Sea salt to taste

Place all the ingredients except the avocados and salt in a food processor and pulse briefly.

Split the avocados lengthwise and remove the pits. Save one pit. Scoop out the avocado flesh and add it to the processor. Pulse twice, or until the avocado is roughly cut in. Add sea salt to taste. The salt is crucial and should be added with care. To keep guacamole from turning brown if not serving immediately, add the reserved pit to it and cover with plastic wrap. Remove the pit before serving.

Poster's Notes:
I love tomatillos but never thought of using them in guacamole before. This is totally NOT TNT as I've never had anything even remotely like it but next time avocados go on sale this will be on my table!

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A