I first made this recipe for a very large event at the Culinary Institute of America Worlds of Flavor conference. Daunted by the task of making guacamole for 500, my friends at Frontera Foods suggested that I try their easy recipe, made with tomatillo salsa. Well, it was so good that it was the hit of the event, and I couldn’t stop eating it myself! Since I tried this recipe, I’ve never made guacamole any other way.

Makes about 2 cups 

3          ripe Hass avocados

1          cup store-bought tomatillo salsa, or Frontera Original Guacamole Mix

¼         cup chopped cilantro leaves

            Kosher salt

Cut the avocados in half, remove the pits, scoop the soft flesh into a bowl, and mash. Leave some small chunks of avocado in the mash. Stir in the tomatillo salsa and the cilantro; add salt to taste. Refrigerate with the pit in the center of the guacamole for up to 5 hours (the pit will help keep the guacamole from browning). 

ALL RECIPES ©ELIZABETH KARMEL 2020