Tomatillo guacamole on toast

Tomatillo guacamole on toast.

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My garden is alive with tomatillos, so I was delighted to try food columnist Francesca Olsen's recipe for tomatillo salsa last weekend. I devoured it quickly and used up all the tomatillos in the house. 

But then I went to check the garden and found another round of those husked green fruits ready to harvest. Not ready to make another round of salsa just yet, I decided to scroll through my Instagram photos from last year to jog my memory of what I was making with tomatillos this time last year. Turns out, I was making a tomatillo guacamole that I was topping just about everything with. I suggest spreading it on toast and topping it with some fresh, thin-cut tomatoes and a few pickled red onions. 

TOMATILLO GUACAMOLE 

(Adapted from Kelsey Nixon's recipe on FoodNetwork.com)

INGREDIENTS:

8 ounces tomatillos (about 4), husked, rinsed and coarsely chopped

1 ripe avocado, halved, pitted, peeled and diced

1/2 onion, coarsely chopped

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2 cloves garlic, smashed and quartered

Juice of 1 lime

1 teaspoon ground cumin

1 teaspoon kosher salt

Note: Optional ingredients include 1/2 jalapeño pepper, coarsely chopped (with seeds) and 3/4 cup coarsely chopped fresh cilantro.

DIRECTIONS: 

Combine the tomatillos, avocado, onion, garlic, lime juice, cumin and 1 teaspoon salt (add optional jalapeño and cilantro), in a food processor or blender and pulse until combined. Spread on toast or eat with tortilla chips. 

Jennifer Huberdeau can be reached at jhuberdeau@berkshireeagle.com or 413-496-6229. On Twitter: @BE_DigitalJen

UpCountry Magazine Editor/Berkshire Eagle Features Editor

Jennifer Huberdeau is the editor of UpCountry Magazine and The Eagle's features digital editor. Prior to The Eagle, she worked at The North Adams Transcript. She is a 2020 New England First Amendment Institute Fellow and a 2010 BCBS Health Care Fellow.


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