Guacamole with Tomatillos (Guacamole de Tomate Verde)

So, it's been a while since I posted, but I have been dealing with moving back home (you'll see my real kitchen -- it actually has burners that respond when you turn the dial -- in some posts soon), and I've had a busy few months on top of that. Somehow food blogging takes lower priority than my son and my job. Anyway, on to the food. Sorry if there's not much detail, but I actually made this almost four months ago. Anyway, here's the mise:

First, I husked and washed the tomatillos, and then I boiled them for about 10 minutes:

Meanwhile, I diced the onion, cilantro, and serranos (thusly):

I then put everything into the blender:

Next, I "whacked" it, as either Jamie Oliver or John Gotti might say, until the ingredients were a coarse puree. You can't really see how coarse because of the bubbles, but them's the breaks:


Finally, I mashed the avocado in a bowl and added the tomatillo/onion/chile puree:

That's pretty much it. (Sorry about the mess on the side of the bowl.) The guacamole was nice, and (obviously) thinner than guacamole made only from avocados, which I think is often too heavy. The best thing about this guacamole is that the acid in the tomatillo helps prevent browning, which is important when you are taking this to someone's house an hour away (as I was). I also liked the trick to keep the avocado pit in the bowl with the guacamole, which also helps delay (but does not prevent) browning. This was very good, and it will certainly make it into our rotation.

Sources:
I think I actually got the ingredients for this from Whole Foods, not Central Market