Recipes · Appetizers
Guacamole with Salsa Verde
- Meal
- Appetizers
- Issue
- May 2016
From the featureHow To Make Guacamole
Ingredients
Yields 2 cups
- 3 Hass avocados
- 2 Tbs. plus 2 tsp. salsa verde
- 1/4 cup chopped cilantro, plus more for garnish
- 2 Tbs. chopped green onion, plus more for garnish
- Pinch of salt, to taste
- Sliced radish, for garnish
- Chili powder, for dusting
Method
Halve three Hass avocados and remove seeds. Scoop out the pulp in large chunks and place in a bowl.
Add two tablespoons plus two teaspoons salsa verde (get Minero's salsa verde recipe here); one-quarter cup chopped cilantro; two tablespoons chopped green onion; and a pinch of salt, to taste.
Mix to combine—but don’t over mash. You want a varied texture throughout.
Scoop into your desired serving dish, then garnish with chopped cilantro, green onion, sliced radish, and a dusting of chili powder.
Serve immediately. “Guacamole doesn’t keep well, so eat it all,” Grubbs advises. “Enjoy the fruits of your labor!”
From “How To Make Guacamole.”
