Here’s a recipe to celebrate the Fourth of July, or… anything. I love guacamole, and several years ago I figured out how to make it. OK, I used a recipe, but my own approach has evolved over time and I’m pretty sure it’s quite different from where it started. The important thing to know, though: there are no peas in this guacamole.
4 ripe avocados
3-4 green onions
1/4 to 1/2 cup fresh cilantro
2 fresh green jalapeños (or other hot peppers of your choice)
2 tbsp lime juice (fresh squeezed if possible)
salt and pepper
How do you know if an avocado is ripe? If it’s hard, it’s underripe. If it’s really squishy, it’s overripe. A perfectly ripe avocado will be slightly soft when squeezed, but still a bit firm.
1. Wash everything thoroughly. I’m a freak about this. Well, OK, don’t wash the salt and pepper.
2. Peel the papery leaves off the tomatillos, and rinse well to remove any sticky film. Place the tomatillos into a small saucepan and fill with water to cover. Place on high heat. Once the water boils, reduce heat a bit and simmer 8-10 minutes. (You really just want to blanch these, not cook them.)
3. While the tomatillos are blanching, finely chop the green onions, cilantro, and jalapeños. Optionally, remove the seeds from the jalapeños if you prefer less heat. Combine the chopped onions, cilantro and jalapeños in a medium-sized bowl. Add 1 tbsp of lime juice, and salt and pepper to taste. Set aside.
4. When tomatillos finish blanching, remove from heat, drain well, and cover with ice cubes. Fill with cold water and allow to cool. After a few minutes, drain the tomatillos again. Cut out the tough stem portion, pour out any water they’ve absorbed (but don’t squeeze them), and place in a blender. Puree until smooth.
5. Cut around the skin of the avocado lengthwise to separate into two sections. Remove the pit by jabbing your knife blade into it and giving a twist. Scoop the flesh of the avocados out into a large bowl (not the bowl the other ingredients are in). Add 1 tbsp of lime juice and some salt and pepper, if desired, and mash with a fork or potato masher until all lumps are removed.
6. Pour the pureed tomatillos into the avocado, and stir gently until well blended. Add in the remaining ingredients and stir to combine.
7. Chill for an hour or so if desired, or eat immediately. Eat within 24 hours, as surface may turn brown from oxidation. (If this happens, just scrape off the top layer and it will be bright green underneath!)