Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.
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Starters, Snacks & Light MealsTangy 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. Ingredients3 large ripe avocados, preferably the pebbly-skin Hass variety. DirectionsRemove 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). |
