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:

1. Peel the papery skin off the tomatillos, rinse off the sticky, and place them in a small saucepan with water to cover.
2. Bring to a boil and then simmer 5 or 6 minutes until soft.  Drain and cool.
3. Peel the tomatillos once you can handle them and empty the inner goo into a bowl.  Mash along with all the other ingredients.
4. 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.