For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.
Recipe information
Yield
makes 1 cup
Ingredients
6 tomatillos (about 13 ounces), husked and halved
1/2 jalapeño pepper with seeds (about 1/4 ounce)
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh cilantro
3/4 teaspoon coarse salt
1 ripe Hass avocado, pitted, peeled, and coarsely chopped
Preparation
Puree the tomatillos, jalapeño, onion, cilantro, and salt in a food processor or blender until smooth. Reserve 1/2 cup salsa; the remaining cup salsa can be served separately. Puree the avocado and the reserved salsa until smooth.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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