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This guacamole gets its acidic bite from a fresh green salsa that's made with the pulpy Mexican fruit.

Source: Martha Stewart Living, January 2004
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Cook's Notes

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa's acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to one day.

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