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The acid in the tomatillos will keep your guacamole bright green even if not serving right away.

Martha Stewart Living, May 2017

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Credit: Chelsea Cavanaugh

Recipe Summary test

prep:
10 mins
total:
10 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine avocados, tomatillos, onion, jalapeno, cilantro, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 cup water. Puree until smooth. Serve immediately or refrigerate in an airtight container up to 3 days.

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Cook's Notes

For a milder guacamole, remove the seeds of your jalapeno before using.

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