This is a more flavorful take on the traditional guacamole recipe.
- Carbohydrate 36.3347798960955 g
- Cholesterol 0 mg
- Fat 29.8914209934522 g
- Fiber 17.1583241396563 g
- Protein 6.37121387702548 g
- Saturated Fat 4.34527537290064 g
- Serving Size 1 1 Serving (513g)
- Sodium 30.2655109592356 mg
- Sugar 19.1764557564392 g
- Trans Fat 2.05894723028726 g
- Calories 393 calories
Step-by-step
- Remove the green husks from the tomatillos. You’ll feel that the tomatillo is slightly sticky to the touch.
- Rinse them under some warm water, then chop them up like the rest of the ingredients.
- In a large bowl, add all ingredients together.
- Enjoy!
Raw tomatillos do the heavy lifting here, providing a tart crunch that cuts through rich avocado fat. Peel away the sticky outer husks under running warm water to wash away the natural residue completely before dicing. A sharp chef knife ensures clean cuts without bruising the delicate green flesh of the avocados.
Uniform dicing matters for texture balance. Keep every piece roughly the same size so each spoonful contains a bit of onion, cucumber, and fruit. Mince the red onion finely to prevent its pungent sulfur compounds from overpowering the milder ingredients.
Pair this vibrant bowl with grilled skirt steak or charred fish tacos. The high acid content from the fresh lime juice cuts through rich proteins cleanly. Spoon the mixture directly onto warm plantain chips just before serving to prevent sogginess.
Acid slows enzymatic browning temporarily, but cut avocados oxidize rapidly when exposed to ambient air. Consume the dish within two hours for optimal color and texture retention.
