Avocados are one of my favorite foods, and guacamole is one of my favorite ways to eat them.
Guacamole is basically mashed avocados, and variations abound. Creamy avocados work well as a complement and as a contrast, and so might be paired with the heat of jalapenos, the sweetness of diced tomatoes or mangos, the citrus notes of lime or lemon or cilantro, the bite of garlic. Some guacamoles are mashed, and some are chunky like a salsa.
I’ve played with combinations through the years, but for a long time now, I consider my “house” guacamole to be a green one. I like to mash ripe avocados with my hands. That way I get a mixed texture of mashed and chunkiness. Then I’ll add thinly sliced scallions, chopped cilantro, minced jalapeno, lime juice, salt and pepper. The proportions depend on preference and how many avocados you’re starting with.
For this batch, I had four small avocados, so I used two thinly sliced scallions, two seeded and minced jalapenos, a good handful of chopped cilantro, and the juice from one small lime, salt and pepper. I taste as I add each ingredient, since things like the size of a lime and its juiciness vary from one to another.
And in keeping with green, tomatillos seemed a perfectly appropriate addition. I removed the papery husks from the varying-sized tomatillos I had (not quite a pound, total), rinsed them, cut the bigger ones into smaller pieces to have everything about the same size and par-boiling evenly. Tossed them into boiling water for just a few minutes (two or three), drained, and cooled.
It was tasty, and different. Because the tomatillos have a pulpiness, the texture of the guacamole was a little like when you have a dip that you add, say, sour cream to. And they bring an earthier flavor to play with the fresher, light flavor of avocados.
Great with tortilla chips (of course!). And there’s just a little left over in the fridge that looks like it will make a perfect sandwich spread.