24 August 2021

Avocado and tomatillo guacamole

Adding green tomatillos to the guacamole turns this recipe into a more authentic Latin-American style sauce. If you can’t find fresh tomatillos, canned versions are readily available at good quality food stores.

Ingredients

3 ripe avocados, peeled, stones removed

1 lime, juice of

½ cup canned tomatillos, skinned and roughly chopped

4-6 green chillies, finely chopped

1 spring onion, finely chopped

5 Tbsp olive oil

salt and freshly ground black pepper

a dash of Tabasco sauce

Method

Remove the flesh from the avocados and mash it with the lime juice, mixing well. In a separate bowl, mash the tomatillos with a fork.
Pound the green chillies and spring onion to a paste using a pestle and mortar, or puree in a food processor or high-speed blender. Remove the spring onions and green chillies to a bowl and add the mashed avocados and the mashed tomatillos.
Slowly incorporate as much of the olive oil as you can, drop by drop, whisking with a fork or blending in the food processor. Season with salt and pepper and a little Tabasco. Chill briefly before serving.

NZ AVOCADOS

Dreamy, creamy, smooth avocados are a “can’t live without,” in our books.

That’s why we offer two different varieties - Hass and Reed avocados - so we can extend our avocado eating season as long as possible!

Hass avocados are the most common commercial variety in New Zealand, and for good reason. They have a lovely, silky, creamy texture. Green and hard when unripe, they slowly turn a dark green/black colour and soften when they are ready to eat.

Reed avocados are among the largest of the avocado varieties. They have a smooth buttery avocado texture and taste. Reed avocados remain green, even when they are ripe. To check for ripeness gently press the stem and if it depresses, it’s ripe! Don’t leave it until the whole fruit feels soft - by then it’ll be overripe.

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Avocado and tomatillo guacamole

Ingredients

Method

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