Last year the CSA box gave me ground cherries and I made luscious salsa...this year I got a larger variety of the paper-skinned dark shade family, the tomatillo. I have never cooked with a tomatillo, so I set to work looking for a recipe.
This is from the New York Times and I made a bunch and will freeze some of it. I did alter the recipe by adding about 1/2 of a large onion for a double batch.
Because we like a chunkier guacamole, I only pureed part of the avocado, using a knife to cut up the remainder.
The double batch made about 2 cups of guacamole, the dish pictured above was gone in about 15 minutes.
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