3 Secret Ingredients Take Your Guacamole From Good to Best Effin' Ever

Are you ready to make the best guacamole of your life? I mean, really? Start with two secret ingredients in this guacamole recipe I recently discovered in a tomatillo salsa from The Love & Lemons Cookbook by Jeanine Donofrio. They would be: a pinch of sugar and broiled tomatillos. Just as Italian cooks may add a tiny bit of sugar to a tomato sauce to soften the acidic, edgy flavors, so does Jeanine for all of her salsa recipes. It's genius. The broiled tomatillos themselves offer a very different flavor than tomatoes. They have an earthy, comforting flavor that is reminiscent of warm corn tortillas. Dare I say I prefer tomatillos to tomatoes?

The last secret ingredient is one I thought of on the fly. I almost always run citrus fruit through a microplane before juicing it, because the zest is full of flavor, even more so than the juice. Guac recipes usually call for lime juice, but I've never attempted to make guac with lime zest. This time around I did, and I have to say I'll never go back. The guac bursts with limey flavor and finishes super smoothly. There's no bitterness or sour finish, just good guac that goes down almost too easily. Get ready to triple this recipe!