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Guacamole Salsa Verde

Sensible Guacamole - a lighter summer version that is fabulous with grilled shrimp and chicken.

I love guacomole, but am concerned about the calories, so I lightened it up will a Mexican vegetable (really a fruit) called the tomatillo.  Tomatillos are really interesting.  the plants look a lot like a tomato plant, but empty papery shells emerge first to be filled to bursting with the ripening lemony tomato shaped fruit.  They look like green tomatoes, but when you cut one open, the interior looks more like an eggplant.  Even thought most Mexican recipes cook them first for salsas and sauces,  I use them raw in this easy recipe. 

Guacamole Salsa Verde

1 4 oz can chopped mild green chilis
1 jalepeno chili, opt
4 scallions, chopped or 1/2 C onion, chopped
1/4 lb tomatillos, husks removed and rinsed
1 clove garlic
1T cilantro
2 T lime juice
1/4 - 1/2 tsp salt
1/4 tsp pepper
2 avocados

Combine the chilis, scallions, tomatillos, garlic, coriander & puree.  Mash in the avocados, leaving the mixture a bit lumpy.  Stir in the lime juice, salt and pepper and taste.  Correct seasonings.  Serve with chips, corn cakes, grilled shrimp or chicken.  Sorry I don't have a final serving picture, but it was gone before I got to it. I'll post some more pictures when the avocados I just bought ripen.

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Amanda Mahnke (Editor) July 17, 2012 at 01:47 AM
Looking forward to trying this! Avocados are my favorite food, so any new way to use them is great.
Adrian Seltzer July 18, 2012 at 02:38 AM
Avocados should be ripe enough by tomorrow to make another batch. I'll post pictures then

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