Saturday, July 21, 2012

Guacamole Salsa!

So I love guacamole. Like, la-la-la-la-LOVE. I like guacamole on chips, burgers, salads, if you serve me something with guacamole on it- I will eat it. What I don't love about guacamole is how I'll make myself a big 'ol batch, start eating it, get distracted, come back and it's brown. And gross. And no good anymore. Now I've wasted perfectly good (usually perfectly expensive) avocados and I'm sad. Then something amazing happened, I discovered guacamole salsa. It has all the avocado- deliciousness of guacamole but it will stay fresh & beautiful green in an airtight container in the fridge for up to one week. Ya heard? ONE WEEK. Be gone yucky brown guacamole of days past, there's a new avocado sheriff in town and he RULES. 
Check out that beautiful green salsa. LOVE. I don't know why it doesn't brown, something in the tomatillos I suppose. If I were a more curious person perhaps I'd track down the culprit of this happy combo, but to be honest with you I just don't care. I love this salsa, and I will not question it's motives, I just want to eat it. And you should too. Haven't you heard all those commercials touting avocados as a "super food"? Get your super food on. For up to a week. :-)

These are tomatillos: 
They kind of look like mini green tomatoes, and they have a husk on them. I found mine in the produce section, by the cilantro- ask your handy produce man if you can't seem to locate them. You will need to remove the husks, they peel off really easy and the tomatillos will feel a lil sticky. Just give them a quick rinse and they're good to go!

1 lb. tomatillos (husks removed, rinsed, and quartered)
2 avocados (diced)
1 jalapeno (or more if you want it spicier, I didn't remove the seeds)
1/3 bunch of cilantro
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. kosher salt

Step 1: Toss all the ingredients in the blender. 
Step 2: Blend until smooth, you may have to stir the ingredients into the bottom a couple of times. I think it works best if the tomatillos are on the bottom, they liquefy quickly
Look at that beautiful color!
Pour into desired serving dish, or an airtight container to refrigerate.
If you're a chunky guacamole type of person at this point you could add some diced tomatoes, that would be super yum!

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  1. If you make just regular guacamole with a bit of citrus hints, it'll keep the brown away much longer!

    Here's my recipe for some savory guac:
    4 ripe avocados
    1/2 jar (about 3/4 c) Trader Joe's Green Salsa (any brand will work)
    Juice of 1 lime
    1/3 c chopped red onion

    Mash it all up and it is delish!

    1. Ooooh your recipe sounds great! I will quite literally try ANYTHING involving my true love, avocado, so I will be giving your guac a go:) Thank you!

  2. To keep the brown away you keep the seed in the mixture. Works 100% of the time!

  3. Just made the salsa! Love it. Going to have it on my taco salad tonight. Thnx

    1. So glad you liked it! I looooove to use it as a dressing on salads :) It's that perfect creamy consistency!