Guacamole

Source:Jason Epstein, New York Times
Yields:10 appetizer servings
Time:10 minutes
  • 4 tomatillos
  • juice of 1 lime
  • 1 bunch cilantro, roughly chopped
  • 1 jalapeno pepper, seeded and roughly chopped
  • 1/2 onion, peeled and roughly chopped
  • 5 ripe avocados
  • Sea salt, to taste

Place all the ingredients except the avocados and salt in a food processor and pulse briefly.

Split the avocados lengthwise and remove the pits. Save one pit. Scoop out the avocado flesh and add it to the processor. Pulse twice, or until the avocado is roughly cut in. Add Sea salt to taste.

Note: The salt is crucial and should be added with care.

Note: To keep guacamole from turning brown, if not serving immediately, add the reserved pit to it and cover with plastic wrap. Remove the pit before serving.