- 2 ripe avocados
- 1 Serrano chile, seeded, deveined and minced
- 2 cloves garlic, minced
- 1 tablespoon white onion, minced
- 2 medium tomatillos, finely chopped
- 2 tablespoons cilantro leaves, finely chopped
- Juice of 1 lime
- Sea salt to taste
This is my favorite guacamole because the crisp texture and acidity of the tomatillos, raw or toasted, add an extra zing to the dip. To accompany it, I cut corn tortillas into triangles and deep-fry them. After draining them on paper towels, I dust them with a little sea salt. When I’m asked to bring a dip to a party, it’s often this guacamole with homemade chips, but I have to double or triple the recipe.
Cut the avocados in half and remove the pits. Scoop the avocado flesh into a bowl and mash it with a fork. Add the garlic, onion, tomatillo and cilantro and mix well. Add the lime juice and mix again. Taste and add salt, as desired. Serve with homemade or high-quality store-bought tortilla chips.