A unique guacamole different from traditional guacamoles. The tomatillos bring tartiness, amplified by lime. Lime gives this sauce a refreshing taste. This cumin guacamole with tomatillos is enriched with a good amount of aromatics, bringing roundness and warmth. It also has fairly large pieces. Finally, it stands well on a potato chip.
In a large bowl, place the avocado pulp and lime juice, mix to coat. Drain and reserve the lime juice, once all the avocados are coated.
Using a potato masher, add the salt, cumin, cayenne pepper and mash. Then add the onions, tomatoes, cilantro and garlic. Add 1 tablespoon of the reserved lime juice.
Let stand at room temperature for 1 hour then serve.
For the preparation of guacamole, obviously, ripe avocados are ideal. It is worth buying several avocados so as not to come across unpleasant surprises, like knotty spots or brown flesh.
If only some of your avocados are ripe, don't despair. Take the unripe fruits, put the flesh in a food processor, add a drizzle of olive oil, and mix it until they are creamy. In a way, mixing them like that with oil deepens their flavor. It makes them richer, more ripe, unsweetened, and not starchy like the usual unripe avocados. Then, you can take this puree and incorporate it into cubes of well-ripened avocado and make guacamole from there.
To avoid the avocado from browning fast, prepare all your ingredients beforehand by cutting the avocados in half.
Stored in an airtight container, this cumin guacamole will keep up to two days.