Buh. That is pretty much all my brain is capable of producing right now. We left Ohio last night after dinner and have arrived in the Outer Banks for our annual beach trip with my family. I am the primary driver –by choice — but the last umpteen hours on the road have left my brain mush.
But happy mush.
We got here in time to order pizza for dinner (shout out to American Pie, the best pizza in the Outer Banks and they deliver the best ice cream in the Outer Banks also!), and so I took the kids down to the beach (we are 2 blocks away) while waiting for the delivery. They of course instantly ran down to the surf and started jumping in the waves. They were instantly soaked but since we have been wearing the same clothing for the last 36 hours (including sleeping in them at a motel!), it was hard to care.
I want to wax poetic about this guacamole, but, well, mush. So please believe me when I say it is outstanding. It is a smooth guacamole, blitzed in the blender, and had more tomatillos in it than avocados, so you can count on it being quite tangy. It was the perfect complement to carnitas–stay tuned for the recipe. I (closely) adapted the recipe from Roberto Santibañez’s excellent Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking.
- 7-8 tomatillos, husked, rinsed, and coarsely chopped
- packed ½ cup coarsely chopped cilantro
- 2 garlic cloves, peeled
- 1 small or ½ large yellow onion, coarsely chopped
- 2-4 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste, optional
- juice of one lime, plus more to taste
- ½ teaspoon fine salt, or 1 teaspoon kosher salt
- 2-3 small ripe Mexican Hass avocados, halved, pitted, and scraped out of the their skin
- This recipe could not be more simple. Dump it in a blender and puree until smooth. Adjust for lime juice and salt. When you are tasting it for seasoning, I recommend tasting with a tortilla chip. This guacamole will stay a vibrant green longer than many from the acid fo the tomatillos, but it is still best the day it is made.
Thanks for reading! I LOVE comments. Use the comment form below to interact, or if you like what you see, and want to see more, please feel free to jump on over to my Facebook page and hit like to never miss a post. It is also a great place to leave me comments or ask me questions.
If you are a Pinterest
addict user like I am, you could also drop by and follow me there!
If you would rather have every recipe delivered to your inbox, please sign up below to be on my email list!