25 October 2011

Guacamole taquero (taco shop guacamole)

Once again, the Gastronomic Nomad graced us with her presence here in Paris, and once again she came bearing gifts from the good old US of A! I had specifically requested a sack of tomatillos, and she came through as always! With the tomatillos and some nice avocadoes from our local market, I made this guacamole taquero or taco shop guacamole from Saveur magazine's August/September 2011 special on super-fresh salsas. I generally don't post recipes that I've found elsewhere and have made virtually no changes or adaptations to, but this was was so good that I just had to share! Tangy, creamy and delicious, this is great on tacos (which is how we had it) or as a dip for tortilla chips. And even better - it lasts for several days in the fridge, unlike your typical guacamole (the acidity in the tomatillos keeps it from oxidizing). If you're lucky enough to live somewhere where you can find tomatillos, make this as soon as you can!

From Saveur Magazine
Makes 2 1/2 cups

8 ounces (about 4) tomatillos, husked, rinsed and chopped
1/2 cup packed coriander leaves
1 tablespoon fresh lime juice
1 teaspoon salt
2 gloves garlic, chopped
1 teaspoon hot chili paste or 1 serrano chile, stemmed and chopped
1 ripe avocado, pitted and peeled
1/2 small yellow or white onion, chopped

1. Puree all of the ingredients in a blender until smooth. It may take a while to get there, but it's well worth it. Perfect!


  1. looks amazing. I love all the different ways that to make Guacamole. This looks tasty!

  2. nice and I am sure this will be like a chutney for us to go with the usual rice and side dishes.

  3. Delish! Great use of those American tomatillos! Buzzed :)

  4. Wow. This looks so good. I can't wait to try it myself!

  5. Ramya-such an incredible, yummy tasting soup. Perfect for our S. Florida climate, still at this time of year, we're enjoying cold soup, refreshing cold drinks, as well!
    Love the spiciness, the creamy texture:DDD
    Buzzed you!!!