The pit after you twist & remove

I love guacamole, but am concerned about the calories, so I lightened it up with a Mexican vegetable (really a fruit) called the tomatillo.  Tomatillos are really interesting; the plants look a lot like tomato plants, but empty papery husks emerge first to be filled to bursting with the ripening lemony tomato shaped fruit.  They look like green tomatoes, but when you cut one open, the interior looks more like an eggplant.  Even thought most Mexican recipes cook them first for salsas and sauces,  I use them raw in this easy recipe.

 Guacamole Salsa Verde

• 1 4 oz can chopped mild green chilis
• 1 jalapeno chili, opt
• 4 scallions, chopped or 1/2 C onion, chopped
• 1/4 lb tomatillos, husks removed and rinsed
• 2 cloves garlic
• 2 T cilantro
• 2 T lime juice
• 1/4 – 1/2 tsp salt
• 1/4 tsp pepper
• 3 avocados

Tomatillos with and without the husk. You want to pick them when they fill the husk to just bursting and are still green.

The poblano on the top is a milder chili and what is generally used for mild chopped chilis. The jalapeno on the bottom is definitely hotter, but is no where near the hottest chili

To remove the pit, fwamp a knife into the pit and twist to remove

Puree the chilis, scallions, tomatillos, garlic, coriander in food processor or blender. It doesn’t have to be completely smooth.

Use the pulse setting to get an even chop

Mash the avocados, leaving them a bit lumpy.  Stir in the lime juice, salt and pepper. Add the chili mixture.  Correct seasonings. (A little more lime juice, salt &/or pepper.  Serve with chips, corn cakes, grilled shrimp, chicken or in the Crab Guacamole Margaritas.

Guacamole with tomatillo