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Home >> Articles >> Recipes
Taco Shop Guacamole
Yield
Makes 2 cups
Ingredients
1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
6 large fresh epazote or cilantro leaves (about 3 1/2 inches long)
2 small garlic cloves, peeled and coarsely chopped
1/4 cup coarsely chopped white onion
2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
1 small ripe Mexican Hass avocado, halved and pitted
Instructions
Put the tomatillos into the blender jar first, then add the epazote, garlic, onion, chiles, lime juice, and salt.
Blend until very smooth, at least 1 minute.
Scoop the avocado flesh with a spoon into the blender jar and blend until smooth.
Add a little water, if necessary, to achieve a pourable texture.
Season to taste with additional chile, lime juice, and salt, and blend once more.
Serving Suggestions
Serve with grilled adobo-marinated skirt steak, adobo-marinated chicken, tacos, tortilla chips, carnitas, rice, beans, or any other side you like.
Storage
This salsa tastes best the day it’s made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamoles.
It will still be delicious the next day if you store it in the refrigerator with a piece of plastic wrap pressed against the surface.
Let it come to room temperature before serving.
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