Tangy Green Guacamole
Makes 3 generous cups, enough for 8 to 12 guests
Recipe from Salsas That Cook
The avocados for this lusciously thick, tangy and satisfying variation
on the old standard should be soft enough to give under firm pressure,
but not be so soft (over-ripe) that they are easily dented or have a
loose pit shaking around in them. The roasty flavors of the tomatillos,
garlic and onions are the perfect way to underscore the naturally nutty
flavors of avocados - especially Hass avocados, the pebbly dark-skin
ones. Though this guacamole improves if made an hour or so ahead, it
stays looking fresh and green for slightly longer than traditional
guacamole (the acidity of the tomatillos helps here), but don't make it
more than 3 or 4 hours in advance.
3 large ripe avocados, preferably the pebbly-skin Hass variety.
1 cup Frontera Tomatillo Salsa
1/4 cup chopped fresh cilantro, plus a few leaves for garnish
Salt, about 1/2 teaspoon
Remove the little nub of stem that is still
usually lodged at the top of each avocado. Cut each avocado in half by
slicing straight down through that spot where the stem was attached,
until you reach the pit, then rotating the knife all the way around the
pit. Twist the two halves apart, then scoop out the pits. With a spoon,
scoop out the soft flesh from the skins, collecting it in a large bowl
as you go. Coarsely mash with the spoon (or you can use an
old-fashioned potato masher or large fork).
Gently stir the salsa into the avocado mixture, along with the
cilantro. Taste and season with salt. Cover with plastic wrap directly
on the surface and refrigerate until you're ready to serve. (Not only
will the guacamole improve if made half an hour or so before serving,
but also it will maintain its fresh look longer if served cold.) Scoop
into a decorative bowl, garnish with cilantro sprigs and you're ready
to set it out for your guests to enjoy.