Recipe courtesy of David Rosengarten
Save Recipe Print
Level:
Easy

Ingredients

Tomatillo Puree:

Directions

Halve the avocados and remove the pits. Make two long cuts in the flesh of each half, and 5 or 6 crosswise cuts. Rub the cut surfaces gently with the smashed garlic. Squeeze the juice from the 1/4 lime evenly over the cut surfaces.

Place the remaining 2 tablespoons of lime juice, the cilantro, the jalapeno and the onion in the work bowl of a food processor. Puree.

Turn the cut chunks of avocado out of their skins and into a large bowl. Toss very gently with the cilantro puree and with the chopped tomatillo. Serve with tomatillo puree. Or, season well with salt and pepper, and serve immediately, garnished with cilantro leaves.

For the Tomatillo puree: Place all ingredients in the work bowl of a food processor. Puree. season well with salt and pepper.

When ready to serve, season the guacamole well with salt and pepper. Divide it among four wide, shallow soup bowls, placing a scoop of guacamole at the center of each. Spoon the tomatillo puree around the guacamole. Garnish the puree with cilantro leaves, and the top of the guacamole with a little finely chopped red tomato. Serve with warmed tortilla chips.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

North African Meatballs

Recipe courtesy of Melissa d'Arabian

Up North Chili

Recipe courtesy of Carol Chambers

North African Lamb Stew

Recipe courtesy of Michael Lomonaco

Cock of the North

Recipe courtesy of Maura Laverty

North Fork Harvest Salad

Recipe courtesy of David Page

North Carolina House Ribs

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword