After several creative concoctions that have included turkey, sweet potatoes or turkey and sweet potatoes, my daughter and I needed a change of pace and broke out ingredients for a Tex-Mex dinner tonight. One of her favorite “condiments” since early childhood has been guacamole. She has created her own recipes with my father and with me and has delighted trying new additions to the ol’ standby.
A few summers ago, I visited a friend in Brownsville, TX. Every restaurant we ate in had a delightful mixture of tomatillo salsa smoothed out by the addition of avocado–it was sinful. When I returned from Texas, I taught my daughter how to make it, and now it is one of our favorite recipes.
Growing Grace Farm’s Tex-Mex Guacamole
1 avocado, pitted and chopped in pieces
4-6 tomatillos (size of a golf ball or bigger), chopped into pieces
2 green onion/scallion bulbs cut off right before the green stem
2 cloves of garlic
1 jalapeno (seeded for mild, with seeds for spice)
Handful of fresh cilantro
juice of one fresh lime
salt and pepper to taste
1. In food processor, pulse onions, garlic, jalapeno, and cilantro 3-4 times until coarsely chopped
2. Add tomatillos and juice of lime and pulse again until texture of salsa
3. Add avocado, salt and pepper and pulse until desired texture.
If you want to use this as a sauce for fish tacos (oh, yeah!), you can add more tomatillo or lime juice. For a thicker guacamole, reduce juice or add another half of an avocado.
I like to let it sit for at least 24 hours, but it requires a special hiding place in the fridge to stay around that long!