Frequently I make a very simple version of guacamole by simply mashing an avocado with some salt and pepper, the juice of half a lime, and some salsa or ground chipotle pepper. However, my salsa cookbook has an entire chapter of guacamole recipes. (Technically, guacamole is a salsa... "mole" comes from the Aztec word "molli", meaning sauce.)
I decided to make a recipe for guacamole with cooked "tomatillos", the Mexican fruit which looks like a green tomato covered with a husk. They are used to make "salsa verde" (green sauce).
The recipe calls for 2 ripe Hass avocados, one serrano pepper, 6 husked "tomatillos", 1/4 cup of chopped onion, and salt. I did not put in chopped cilantro leaves, not because I dislike cilantro, but because it seems a waste to buy a bunch of cilantro when the recipe only calls for 2 tablespoons.
The flesh of the avocados is coarsely mashed with some salt.
The "tomatillos" and the Serrano pepper (which has been stemmed, seeded and deveined) are cooked in water.
The "tomatillos", pepper and chopped onion are ground into a paste in a "molcajete" (a volcanic stone mortar).
The mashed avocados are then combined with the "tomatillo" paste.
If I were ever to make this recipe again, I would use half the "tomatillos" and perhaps more avocado. The tartness of the "tomatillos" overwhelmed the avocados, and it tasted more like green sauce than guacamole. I will just stick to my quick and simple version of guacamole.



