Adapted from The Dean And DeLuca Cookbook by David Rosengarten with Joel Dean & Giorgio DeLuca
Guacamole is certainly one of the most beloved of appetizers. This interpretation of the timeless classic uses tomatillos, which makes it a bit unique. Guaranteed to please whatever crowd you're serving!
large avocados, peeled and stoned
jalapeños to taste, seeded, or more to taste
red onion, minced
cilantro, plus extr for garnish
juice of 1 lime, plus extra for drizzle
salt and pepper, to taste
In a food processor, puree tomatillos, jalapeños, onions, cilantro and lime juice. Cut avocados into coarse chunks and gently toss with tomatillo puree. Season to taste with salt and pepper. If not serving immediately, drizzle with lime juice and cover with plastic wrap placed directly on the surface of guacamole to prevent browning. Chilling for 1 to 2 hours with intensify the flavors. Garnish with cilantro before serving.