TOMATILLO GUACAMOLE with red onions

The Guacamole is probably the most known Mexican recipe. The origin of this sauce is very ancient, and over the centuries has undergone many changes, and stimulated the creation of many variations starting from the original recipe. Today I propose you a version that provide for tomatillo instead of fresh tomatoes, as a very ancient Guacamole’s version requires. The sour taste of the tomatillo gives a surprising note, preserving the original flavor of the avocado. Try it on yourself, you’ll obtain a tasty and original Guacamole in a short time and little effort!

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• 4 Hass avocados
• 1 serrano chili
• 1/2 cup (80 gr) red onions
• 1 tomatillo
• 2 tbsp fresh coriander
• 1/2 lime
• 1 tsp cooking salt

HISTORY OF GUACAMOLE

The Guacamole recipe is one of the oldest in the Americas. Originally, it was prepared by the Aztecs simply mashing avocados with salt and/or sugar, and lime juice. Probably, because of its nutritive and energizing proprieties that stood out in a poor diet, Guacamole was considered the food of the gods. Over the centuries, the recipe for Guacamole has undergone many variations, such as the introduction of the onion, the tomatoes, tomatillo or chili Serrano or Jalapenos.

FIRST STEPS

Wash the cilantro leaves and serrano chili, and let them dry. Peel the onion and mince it. Mince also the chili and half of the coriander. Now, pour in a mortar 1 tbsp of minced coriander, minced onion except one tbsp, and cooking salt. Crush with a pestle all the ingredients a few minutes, then add lime juice. Keep crushing until the mixture reaches a creamy consistency, but not too much.

AVOCADOS AND TOMATILLO

Cut the avocados in half. Remove the seed and pour the pulp into the mortar with the ander crushed ingredients. Mix all the ingredients quickly, mashing with the pestle and a fork, until obtaining a creamy (but not too much) creamy sauce: save some pieces of avocado to enhance the taste. Decorate with 1 tbsp chopped coriander and 1 tbsp chopped red onion and tomatillo reduced into small cubes.

PRESERVATION

Unfortunately, the Guacamole is a sauce best to serve freshly made. But, with a few precautions you can keep the guacamole bright and tasty a few hours. After several attempts, my choice is to protect the surface of the guacamole with the diced onion, tomatillo and the chopped cilantro, then cover everything with plastic wrap, pressing it gently with your fingers to remove all the air, the main culprit of oxidation of Guacamole.

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