Inspiration: Since trying toasted pumpkin seed guacamole (yet another amazing Rick Bayless recipe), I’ve been somewhat fascinated with trying out all different versions of guacamole. Next up? I’m thinking goat cheese guacamole would be fabulous, or blueberry guacamole in the summer. Our classic guacamole will always be my favorite, but trying new little spins is so much fun!
What we Loved: This is like a standard guacamole with an explosion of sourness and tangy lime flavors. It’s a really bright and extremely fresh spin on one of our favorite foods. In contrast to our normal guacamole (which is salty and fresh with garlic and vegetables) or the pumpkin seed guacamole (which is rich, nutty, and creamy), this version is bright and citrusy. Another great variation to keep in mind for Mexican meals.
Helpful Hints: I feel like this would pair beautifully with fish – those light citrusy flavors are always a great compliment to fish and seafood, so maybe any leftovers would be great dolloped on top of a filet of tilapia or mahi-mahi.
Source: Rick Bayless, Mexican Everyday
1 clove garlic, minced
2 tablespoons cilantro, chopped
1/2 cup tomatillo salsa, recipe follows
1. Cut the avocados in half, remove the pits, and scoop the insides into a bowl. Mash well. I like to use a potato masher for this.
2. Add the garlic, cilantro, salsa, and salt to taste. Mix well to combine.
Source: Rick Bayless, Mexican Everday (makes about 3/4 cup)
2 tomatillos, husked, rinsed, and quartered
1 small garlic clove, peeled and quartered
1 serrano chili, stemmed, seeded, and roughly chopped
Handful fresh cilantro
1/4 teaspoon Kosher salt
1. Combine all of the ingredients in a food processor with 1/8 cup water. Process until the mixture forms a smooth puree (or keep it chunky if you’d like). Season to taste with additional salt if necessary.