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Roasted Tomatillo Guacamole

Makes 3 generous cups

Remove the little nub of stem that is sometimes lodged at the top of each avocado. Cut each avocado in half by slicing straight down through the 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 skin, 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. Taste and season with salt, usually about 1/2 teaspoon. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made half an hour or so before serving, but it also will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.

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