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