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Tomatillo Guacamole

Kelsey Nixon
  • 15 minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

tomatillos (about 4), husked, rinsed and coarsely chopped

3/4 cup

coarsely chopped fresh cilantro

1

ripe avocado, halved, pitted, peeled and diced

1/2

onion, coarsely chopped

1/2

jalapeno pepper, coarsely chopped (with seeds)

2 cloves

garlic, smashed and quartered

Juice of 1 lime

1 tsp

ground cumin

Kosher salt