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.