In this terrific version, the avocado is cut into coarse chunks, and then gently folded into a flavorful purée.
1/4 cup minced onion
2 to 4 jalapeños (depending on your heat tolerance), seeded
2 tomatillos, quartered
juice of 1 lime plus a little additional for drizzling the avocados
1/4 cup fresh cilantro plus additional for garnish
5 large Haas avocados
salt and freshly ground pepper to taste
1. Place onions, jalapeños, tomatillos, juice of 1 lime, and cilantro leaves in a food processor. Purée.
2. Peel and stone the avocados. Cut the flesh into coarse chunks, drizzling the avocados with the additional lime juice while cutting to prevent them from discoloring. Toss avocado chunks very gently in a large bowl with the tomatillo purée. Season to taste with salt and pepper. The guacamole may be served immediately, but it will develop more flavor if it is kept, covered with plastic wrap, for 1 to 2 hours in the refrigerator. Garnish with the additional cilantro leaves just before serving.
This Mexican staple has now become an American staple. But all too often, north of the border, it's badly made. What we particularly dislike is mashed-to-death guacamole, where the avocado becomes a purée, without texture. In the above terrific version, the avocado is cut into coarse chunks, and then gently folded into a flavorful purée. Serve with chips. Serves 6