So today I completed Martha’s Guacamole Trinity with Tomatillo Guacamole from page 349.
As I’ve mentioned before, I love avocados. I also love tomatillos. Strangely, nobody who works in the supermarket near me knows what a tomatillo is. I come in and buy them all the time and all I get are blank stares, even from the same cashiers who ring me up with them all the time. Attempting to pronounce it correctly doesn’t help matters so I need to say the “illo” part as ILL-O because if I don’t they’ll start searching for something spelled “tomateeoz” and they won’t be able to find it. Sometimes I worry that if I’m the only person in the neighborhood who actually buys tomatillos, they’ll eventually stop selling them — a fate I don’t even want to ponder! I guess tomatillos don’t get the love and attention they deserve. They look strange, and after you remove them from their odd little husks they resemble a tiny green tomato, but really, there’s so much more to the humble tomatillo than meets the eye. They’re tangy and a little spicy, with notes of lime and hot peppers. And they’re perfect for a guacamole!
This is the kind of guacamole that could go beyond the dip. You could easily enjoy this as a substitute for relish on hot dogs and hamburgers. It would even make a nice sandwich spread, I think it would be great on a roast pork sandwich.
This was my personal favorite guacamole, but they were all really good! I think it would be very cool to serve all three of Martha’s guacamole recipes at my next party and see which one gets the best response. After all, you can never have too much guacamole dip when you’re entertaining.
