-
Prep time
5 minutes
-
Serves
2, in theory; in practice, 1
Author Notes
Because this chunky, herby, very green avocado salsa/guac/guacasalsa situation takes a mere five minutes to throw together, I find that it's just the thing you can make whenever you need that last-minute savior of a dish, whether on a weeknight after work or on the weekend before a dinner party you forgot you invited friends to. A bowl of this, and you're set. (If you are having a party, just double or triple the recipe.) —Eric Kim
Test Kitchen Notes
Featured in: This 5-Minute Avocado "Salsa" Saves Almost Every Dinner I Make. —The Editors
Ingredients
-
1
clove garlic, grated
-
1/2
lime, juiced
-
1
ripe avocado, diced into 1/2-inch cubes
-
1
large jalapeƱo, roughly chopped (deseeded if you don't like spice)
-
1/2
tomatillo, roughly chopped
-
1
scallion, roughly chopped
-
1 handful
cilantro, roughly chopped
-
1 tablespoon
olive oil
-
1 pinch
salt and pepper, to taste
Directions
-
Fold everything gently together in a large bowl. Some of the avocado will mash naturally, but most of it should keep its shape, which tastes divine. (I always do the garlic and lime juice first, letting them mellow out while I clumsily chop up the rest of the ingredients. There's usually a cold beer on the counter, and blue tortilla chips or Ruffles to go with. Ruffles are very good with this.)
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
See what other Food52ers are saying.