10 tomatillos, husked, rinsed, and quartered2 serrano chiles, stemmed1 clove garlic1⁄4 small white onion, thinly sliced1⁄2 cup cilantro leaves1 avocado, halved, pitted, and peeled
Kosher salt, to taste
This guacamole cuts the number of avocados you need in half and swaps in a handful of tomatillos, reducing the fat without compromising on flavor. It’s best served along with a bowl of Late July Organic Tortilla Chips.
Place tomatillos, chiles, garlic, and onion in blender, and pulse until vegetables break down and mixture is still slightly chunky. Add cilantro, avocado, and salt and continue to pulse until salsa is blended and creamy but still has some texture. Pour into a serving bowl, and refrigerate until ready to use.
Adapted from Saveur