Last week, we went to Corpus Christi to enjoy the fabulous weather and the beach. It was so much fun. I got to see my cousins, aunt, and uncle, who are really like second sisters, mother and father to me. We spent a whole day at the beach. Swimming, making sand castles, eating, and drinking. No better way to spend a random Friday afternoon. My aunt always goes to beach packed with everything you might ever need. Volleyball courts, tents, sunblock, towels, beer, a grill, and guacamole! This guacamole is unlike anything I've ever tasted. And let me just say, I've tasted a lot of guacamole! She told me she got the recipe from my uncle and what was in it. I was amazed.. and knew I'd be trying it when I got home. So, I did and it was just as fabulous and I think it should be your go-to guac recipe, because it has become mine for so many reasons!
#1: it is super tasty
#2: extremely easy
#3: stays green FOREVER (hence the name)
I don't know about avocado prices else where, but they are expensive here. One avocado can range from $1.50 to $2.75 each one! We all know that a good guacamole goes fast and we'd need at least 3 of those little suckers. So, the fact that you only need 1 avocado for this made me super giddy! If you are making the dip for more than 5 people, you might need to double the recipe. You do use other ingredients, but they are so inexpensive that it doesn't even really count.
- 1 large Haas Avocado
- 2 tomatillo
- 1 serrano pepper
- 1/3 cup roughly chopped cilantro
- juice of 3 or 4 limes (depending on the juiciness)
- 2 tsp. salt (or to taste)
- 1/4 cup of water
Remove the skin and seed from the avocado. Cut into chunks and place in the blender. Remove the outter leaves of the tomatillos and cut into four pieces, into the blender. Remove the stem from the pepper and place in the blender with the remaining ingredients. If you like a chunky guacamole you can use less water or add more for a more liquid consistency. I like it to be a little smooth, but not liquidy. It can be kept in the refrigerator for about a week.
Serve alongside broken up tostadas, chips, or in sandwiches.
Thanks for the recipe and inspiration Tia Pat!