Guacamole Verde with Tomatillo

It’s pretty hard to get a perfectly ripe avocado at the grocery store. But a trick I learned for speeding up the ripening process is to put them in paper bags with apples or bananas. Those fruits release ethylene gas, which can help soften rock-hard avocados.
By | January 27, 2016


Serves: 4
Time: 5 minutes

With a sharp knife, cut the avocados in half lengthwise. Remove the pit and, with a spoon, scrape the flesh into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste for ms. Add the onion, lime juice, cilantro, tomatillo, and salt and stir to combine. Add the reserved avocado half, mix gently, and season with more salt, if needed. Transfer the guacamole to a serving bowl and garnish with the cheese

*Cotija cheese is an aged cow's mlk cheese named after the town of Cotija in Mexico. Cotija is white and has a dry and crumbly texture. Salty and strongly flavored, Cotija does not melt and is often served crumbled on top of dishes. It's nicknamed the "Parmesan of Mexico."

Excerpted from Healthy Latin Eating by Angie Martinez and Angelo Sosa. Photographs by Christina Holmes. Published by Kyle Books, 2015.


  • 3 ripe avocados
  • 2 tablespoons diced red onion
  • 3 tablespoons fresh lime juice
  • 3 tablespoons finely chopped fresh cilantro
  • 1/4 cup diced tomatillo
  • 1/2 teaspoon kosher salt, or more to taste
  • 3 tablespoons Cotija cheese*
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