A good guacamole recipe is never shunned from the old recipe books. Especially since this recipe its a two for one deal. Guacamole and salsa. Instead of chopping up veggies and adding them to the avocado, I just made a salsa, and tossed it into the avocado to make it guac. Now you've got two sauces for dipping, topping and snacking! —Brussels Sprouts for Breakfast
1 bowl of guac + 1 bowl of salsa
tomatillos (husks removed and rinsed)
medium tomato (halved)
medium yellow onion
green garlic stalk (or 2 cloves in paper)
salt and pepper
In This Recipe
Crank up the grill or grill pan to medium high. Toss on the tomatillos, tomato, jalapeno, onion and green garlic. Let all vegetables sit until a black char has formed, turning to get the same result on all sides. Takes about 15 minutes total.
Remove from heat. Discard onion wrapper. Chop up the green garlic to 4 inch pieces so it can go into the food processor.
Add tomatillos, tomato, onion, green garlic, jalapeno, salt and pepper to blender or food processor. Pulse until smooth.
Cut both avocados in half and remove the pit. Scoop out the avocado into a mixing bowl. Mash with a spoon until creamy, but still chunky. Squeeze the juice of a lime over the avocado and mix to combine.
Add 1/2 of the salsa from the blender to the avocado and stir. Add salt and pepper to taste. Serve guacamole alongside the remaining salsa with fresh tortilla chips.