There’s no doubt that guacamole is popular. But there’s also no doubt that it can be watery, off-tasting and dull unless it’s been carefully handmade almost minutes before it’s consumed.
For years, I’ve been making a guacamole that includes tomatillos in the ingredients. I started out making the recipe because I love “Cuisine of the Water Gods,” one of my all-time favorite cookbooks. What I discovered was that this generously-proportioned guacamole with three avocados, plenty of serrano chiles, and 10 raw tomatillos didn’t separate, become bland, or discolored. In fact, I could take it to a party an hour or even two later and it was still vibrantly green and delicious.
Added as an accompaniment to Pinotepa-style Empanadas Stuffed with Shrimp, there’s no explanation given by author Patricia Quintana, but I theorize that the texture and acidity of the tomatillos (also called Mexican ground tomatoes) gives this guacamole its staying power. It’s great for chips, veggies, or for another Quintana recipe I love Tuna Taquitos. Bring it to a party — it’ll be the star.
Guacamole with tomatillos
3 ripe avocados, peeled and roughly chopped 2 medium garlic cloves, peeled, chopped
4-8 fresh serrano chilis, roughly chopped 1/2 medium onion, roughly chopped
10 tomatillos, husked and roughly chopped Juice of 2 limes
1 1/2 tablespoons chopped cilantro or mint Salt to taste
Put all ingredients in food processor. Pulse until just slightly chunky. Add salt to taste. Refrigerate until using.