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8 ounces plump, firm tomatillos (5-6)

½ cup white onion, peeled and coarsely chopped

Leaves from 5 stems fresh cilantro

1 - 2 serrano chiles, seeded and coarsely chopped

2 Hass avocados, nicely ripened

Sea salt

Lime juice, freshly squeezed



Powdered chiles (optional)




Tomatillos: Husk and rinse the tomatillos.  Cover them with water in a small saucepan.  Simmer them until tender, about 10 minutes.  Drain and reserve.


Combine the tomatillos, onion pieces, cilantro leaves and chiles in the workbowl of a food processor or blender.  Pulse half a dozen times.  Scrape down the sides of the bowl and process until homogeneous but coarse in texture.


Peel, halve and pit the avocados.  Use a fork to mash the pulp against the bottom and sides of a shallow dish.  Fold ½ the tomatillo mixture into this mash.  Continue adding more to thin the guacamole and balance the tomatillo mixture with the bland avacado.   Season with salt and lime juice to taste.  Replace the pits in the guacamole and allow to sit or refrigerate for a few minutes for the flavors to blend.


Serving:  Halve and peel the jicima.  Cut into ¼” slices.  Spoon a half-tablespoon of guacamole on each slice, drizzle with a bit of lime juice and dust with hot chile powder if desired.