It’s almost Super Bowl Sunday, and I’ve got the most delicious tomatillo guacamole for you to enjoy during the game!
But, this doesn’t have to ONLY be enjoyed for big sporting events! It’s raw, all vegetables, full of antioxidants and when it comes to snacking, this one is on the healthier side; but lets face it, still a snack.
The tomatillo—a member of the tomato family—is a small fruit a little larger than the cherry tomato but green in color and covered with a papery husk that you remove before using. It is tangy, so this guacamole doesn’t need lime like traditional guacamole.
This dip is best enjoyed with my Flax Crackers!
- 1 garlic clove;
- ½ jalapeño chili (seeded if you like your guacamole mild)
- ½ pound of tomatillos, husked and washed
- ½ teaspoon of salt
- 2 large ripe avocados;
- ½ small red onion, finely chopped;
- ½ cup chopped fresh cilantro
- Turn on the food processor and drop the garlic clove through the feed tube.
- Then drop the jalapeno in.
- Turn off the machine and add the tomatillos and salt.
- Process until pureed, with small pieces remaining.
- Cut the avocados in half, remove their pits, and scoop their flesh into a bowl.
- Mash the avocados coarsely with a fork or potato masher.
- Add the onion, then add the pureed tomatillos, and stir to combine.
- Stir in the cilantro.
To prevent your guacamole from turning brown, press plastic wrap directly onto the surface, so the plastic touches it and keeps the air out. Store in a covered container in the refrigerator for up to 3 days.