Love avocados! Love. Love. So I tried to replicate the delicious green stuff that my friend Heather made — I told her we needed a name for it, so she dubbed it “Guacamole Salsa”, maybe because of it’s consistency. I first ate it at her house on smoked pork tacos. Yum. Anyway, I had never even BOUGHT a tomatillo but this was easy and really good. And a good variation from regular guac.
I simply unhusked my little green friend:
quartered it, and threw it in the blender along with the other ingredients. I stored it in a plastic container, but before putting the lid on, I laid plastic wrap directly on the top of the salsa then put the plastic lid on. I’m assuming it might have gotten blechy colored green/brown if I hadn’t prevented air from getting to it. I’m sharing my recipe below, and next is my hatch chile pork which I specifically made this for. Try both but you’ll have to get your hatch chiles quick before they’re gone. Quiz question: Why are they called hatch chiles??? Click here if you’re not sure and are curious as I was. Enjoy the beautiful fall weather, watch some football and baseball, and thanks for poppin a squat at my site!
1 medium tomatillo
2-3 medium avocados
1 clove minced garlic
juice of 1/2 lime, more if needed to taste
1/4 cup onion
1/4 cup cilantro
Throw all in blender or food processor until desired consistency.