Appetizers & Snacks/

Tangy Green Guacamole

Guacamole Verde
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.

Recipe from "Salsas That Cook"
Servings: 3generous cups, enough for 8 to 12 guests


  • 3large ripeavocados, preferably the pebbly-skin Hass variety
  • 1cupFrontera Tomatillo Salsa
  • 1/4cup (loosely packed) chopped fresh cilantro, plus a few leaves for garnish
  • Salt (about 1/2 tsp)


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.


  1. What fun to see guacamole made “my way” by Rick Bayless! I’ve been making it this way long before I knew about Rick’s recipe. I sometimes use my homemade Salsa Verde instead of store-bought, giving it an even brighter color and flavor.

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