Session 164 — Guacamole + Salsa Verde (The Fundamentals)
← Block 35–36: Mexican Overview
Skill: Avocado selection and browning prevention; charring tomatillos; raw vs. cooked salsa
Read first: Guacamole con Todo — Pati Jinich | Salsa Verde — Pati Jinich
SE reference: Guacamole Oxidation Guide — SE
What you're learning: Guacamole is technique (not just mashing avocados). Acid + salt applied at the right moment prevent browning. The onion is rinsed to remove harsh sulfur compounds before adding. Pati's version uses a molcajete to build aromatics into a paste before folding in avocado. This session: make a perfect guacamole AND a charred salsa verde (the tomatillo charring technique was covered in Block 18 — revisit and refine it).
Full Meal: - Guacamole + charred salsa verde served as dinner accompaniments - Pair with braised pinto beans (from scratch or canned), warm tortillas, queso fresco
🎥 Compare Notes: How to Make Great Guacamole — Watch specifically how he handles the acid and salt timing — it's the thing most people get backwards.