Author Notes: Because this chunky, herby, very green avocado salsa/guac/guacasalsa situation takes a mere five minutes to throw together, I find that it’s just the thing you can make whenever you need that last-minute savior of a dish, whether on a weeknight after work or on the weekend before a dinner party you forgot you invited friends to. A bowl of this, and you’re set. (If you are having a party, just double or triple the recipe.) —Eric Kim
Serves: 2, in theory; in practice, 1
Prep time: 5 min
/03a8eeaa-fb35-474b-abb3-4d7f04a0acf2--2018-0703_chunky-guacamole_3x2_ty-mecham_017.jpg "The Chunkiest, Herbiest, Greenest Guacamole 2")
The Chunkiest, Herbiest, Greenest Guacamole
Print RecipeIngredients
- 1 clove garlic, grated
- 1/2 lime, juiced
- 1 ripe avocado, diced into 1/2-inch cubes
- 1 large jalapeño, roughly chopped (deseeded if you don't like spice)
- 1/2 tomatillo, roughly chopped
- 1 scallion, roughly chopped
- 1 handful cilantro, roughly chopped 1
- 1 tablespoon olive oil
- 1 pinch salt and pepper, to taste
Instructions
Fold everything gently together in a large bowl. Some of the avocado will mash naturally, but most of it should keep its shape, which tastes divine. (I always do the garlic and lime juice first, letting them mellow out while I clumsily chop up the rest of the ingredients. There’s usually a cold beer on the counter, and blue tortilla chips or Ruffles to go with. Ruffles are very good with this.)
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