I had the bevy of avocados (I like them with eggs in the morning, so I bought a bag, but they weren’t ripe, and we got some others in our vegetable share, but they also weren’t ripe, so by the time they have all become ripe, I come to realize that I can’t possibly eat them myself), so I decided to make guacamole which I haven’t made in a really long time. This recipe is a very slight adaptation of Rick Bayless’ from Mexico One Plate at a Time (still my favorite Mexican cookbook). All the ingredients are green (except the garlic)!
4 ripe avocados
4 small tomatillos
1-2 green chiles of your choice (poblanos are my favorite for this, but New Mexico green chiles or anaheims are a good sub–or serrano or jalepenos if you like)
3 cloves of garlic
juice from 2 limes
1/4 cup chopped flat leaf parsley
8 green onion tops, sliced
salt, to taste
Roast the garlic, chiles, and tomatillos until nice and black under a broiler in a non-reactive pan (don’t use glass! I busted a nice piece of Pyrex that way once. )–or line a baking sheet with parchment (it will burn, but it’ll be okay if you watch it) or a silicone mat. Peel the chiles and pulse them with the garlic and the tomatillos until chunky-smooth. Half the avocados and scoop out the flesh with a spoon into a mixing bowl. Smash the avocados with the spoon. Add the chile puree, lime juice, green onions, and parsley. Add salt to taste (start with 1/2 tsp. and then see if it needs more).