Tomatillo Guacamole

As I was paging through this month's Food Network Magazine, I ran across a trio of recipes for guacamole.  Since I am home alone this weekend, I thought guacamole with chips would be good.  We also had left over flank steak from the other night and figured a quick fajita would be a great addition to the guacamole with chips.

Tomatillos are actually not related in any way to a tomato.  They are a berriers from the Cape Gooseberry plant.  In Mexican cultures, the tomatillo is concerned the "green" tomato.

The recipe from the magazine has been adapted to my own personal taste.  The original did not include cumin, tomato, and chili powder.  This will make about 3 cups of dip depending on the size of your avocados.

Tomatillo Guacamole
2 avocados; skin and pit removed then cubed
2 tomatillos; husks removed and rinsed to remove sticky film
1 jalapeno
1/4 cup chopped white onion
1/4 cup chopped cilantro
Juice of 1/2 lime
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 tomato; seeded and chopped

1.  Boil 2 tomatillos in water for 5 minutes.
2.  In blender, puree 1/4 cup chopped cilantro, 1/4 cup chopped white onion, 1 jalapeno, juice of 1/2 lime, and splash of the tomatillo water until small chunks.
3.  Remove tomatillos from water and cool.  When cool enough to handle roughly chop and add to blender with other ingredients and pulse in quick bursts.
4.  Add chopped avocado and quickly pulse again.
5.  Add ingredients in blender to bowl.  Add chopped tomato and spices.  Salt to taste.