Quick and Easy

The Chunkiest, Herbiest, Greenest Guacamole

by:
August 24, 2018
7 Ratings
Photo by Ty Mecham
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

  • Prep time 5 minutes
  • Serves 2, in theory; in practice, 1
Ingredients
  • 1 clove garlic, grated
  • 1/2 lime, juiced
  • 1 ripe avocado, diced into 1/2-inch cubes
  • 1 large jalapeño, 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
In This Recipe
Directions
  1. 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.)

See what other Food52ers are saying.

  • Cecile
    Cecile
  • Rebecca Firkser
    Rebecca Firkser
  • Eric Kim
    Eric Kim
  • Lisa
    Lisa
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.

13 Reviews

Lisa March 17, 2019
I just wanted you to know this has become a firm favorite in our house. My kids fight each other to lick the bowl. When I didn't have tomatillos or fresh jalapenos I chopped in some sweet & hot pickled jalapenos from Trader Joe's and it's also really good! on literally everything. I love your writing and look forward to everything new you publish.
 
Author Comment
Eric K. March 17, 2019
Lisa! You made my night. Thank you.
 
TBB September 11, 2018
Love! This is the go to recipe for our family now. Have scaled for large parties and turns out great every time.
 
Author Comment
Eric K. September 11, 2018
That makes me very happy. Thank you.
 
Cecile September 2, 2018
Hubby and I loved it! My first time eating tomatillos, very yummy! Only regret..we ran out of chips! 🤤
 
Author Comment
Eric K. September 2, 2018
Ah! Thanks for sharing; so happy you liked it.
 
Rebecca F. September 1, 2018
Made this last night and it is perfect!!
 
Author Comment
Eric K. September 1, 2018
Yay! Great to hear, Rebecca.
 
Brett520 August 29, 2018
Is the tomatillo cooked or raw?
 
Author Comment
Eric K. August 30, 2018
Raw! Just chopped it up good.
 
Author Comment
Eric K. August 30, 2018
Raw! Just chop it up good.
 
Tjack August 28, 2018
Not a fan of cilantro-could I sub another herb? Or possibly use ground coriander?
 
Author Comment
Eric K. August 29, 2018
Course! Parsley would sub nicely here.