Makes 3 generous cups
- 3 large ripe avocados, preferably the pebbly-skin Hass variety
- ½ cup Frontera Tomatillo Salsa
- ¼ cup chopped fresh cilantro, plus a few sprigs for garnish
- Salt, about 1/2 teaspoon
Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).
Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs. Serve with tortilla chips, or sliced cucumber, radish and jicama.