Perfect Tomatillo Guac

Hey y’all! Happy belated New Year. I am back and finally settled in after traveling over the holidays. I’ll share a long post about where I went soon!

When I lived in the dorms my first year of college, I missed having a real kitchen to play around in. You get so tired of the same mediocre campus foods.

We had an awful communal kitchen on the first floor of my dorm hall, but it was always disgusting from drunken messy college students. I never wanted to set foot in there.

Luckily, my sister also went to Humboldt State and had her own apartment in the town away. My roommate and the boyfriend and I would go over on the weekends for cooking and drinking parties. So much fun.

We did Mexican food nights pretty often and my roommate would show us how to make her childhood favorites. This salsa was one of the things I loved most! It’s so easy. And sooo tasty. It’s like the best of both worlds: salsa AND guac.

It’d be a perfect addition to a Superbowl spread (THE only reason I ever watch it was for the food and commercials. duh). Or for taco night! And burritos!! Omg, or nachos. Or on pretty much anything.

Let’s just facedive into this ‘lil dish amiright?

Tomatillo Guac:

6-8 small to medium tomatillos
1/2 yellow onion
3 cloves garlic
1 jalapeño, halved with seeds removed**
3 limes, juiced
1/2 cup torn cilantro (most of a bunch)
2 avocados
Salt & pepper to taste

Peel and rinse your tomatillos. In a medium saucepan combine the tomatillos, onion, garlic, and jalapeño. Cover with water and bring to a boil. Simmer until the tomatillos start to turn a slightly different color (about 10 minutes). Drain and transfer to a blender. Add the cilantro, avocado and lime juice, salt/pepper and blend until smooth. Transfer to a serving bowl and refrigerate until chilled. Serve with chips for dipping or as desired.

**You can also make it as spicy or mild as you’d like with adjusting the jalapeño (keep the seeds in, or add another).

It lasts a couple days in the fridge without turning brown (if you have the self control to let it sit there that long) so it can definitely be made ahead of time.

I can’t wait to slather this on some TACOS and NACHOS! So much flavor.

Am I the only one freaking out that it’s February now??? Well, I guess that’s what happens when you’re in SE Asia for half of January.

So many fun adventures to tell you about. Coming up next!