There are dozens of guacamole recipes out there and this is yet another one that you can try to add some variety to your repertoire. It’s a rich-sour-salty-lots-of-raw-onion-breath type that works well in wraps, for nachos and atop tacos. While it’s by no means the only kind I make, it is a fun option when tomatillos are available. ‘Nuff said.
What you need:
- 1-1/2 ripe avocados
- 6 tomatillos
- 1/2 a small onion, 1 large shallot or 3 scallions (pick one); minced
- 1 large clove garlic, minced or pressed
- 2 tablespoons finely chopped cilantro
- the juice of 1 lime
- 1/4 cup pumpkin seed butter or ground pumpkin seeds (grittier, but just as good)
- 1/2 teaspoon unsalted chili powder (optional, the tex-mex stuff, hot or mild)
- 3/4 teaspoon salt (or more or less depending on what you like)
What you do:
- Peel the papery skin off the tomatillos, rinse off the sticky, and place them in a small saucepan with water to cover.
- Bring to a boil and then simmer 5 or 6 minutes until soft. Drain and cool.
- Peel the tomatillos once you can handle them and empty the inner goo into a bowl. Mash along with all the other ingredients.
- Either eat right away for some phenomenal onion breath, or let the acid mellow it all out for a few hours in the fridge before chowing down.