Ray Garcia's Guacamole

        3 ripe avocados, pitted
        5 tomatillos, roughly chopped
        1/4 onion, roughly chopped
        3 cloves garlic, roughly chopped
        Juice of 1/2 lime
        1 teaspoon salt, or to taste
        1 small bunch cilantro
        1/2 to 1 serrano chile, stemmed (optional)

        Add all ingredients to food processor and pulse to puree. To store guacamole, place in sealable container and press plastic wrap on surface (to prevent discoloration). Cover and refrigerate. Makes 2 cups.

Roasted Tomatillo Salsa

        1 1/2 pounds tomatillos
        4 serrano chiles, stemmed
        2 garlic cloves, unpeeled
        1 medium onion, chopped
        1/2 cup chopped cilantro
        2 teaspoons salt
        1 teaspoon sugar

        Under broiler, roast tomatillos, chiles and garlic until tomatillos are soft and blistered, about 7 minutes, turning once. Peel garlic and add to food processor along with remaining ingredients. Pulse until roughly pureed. Cover and refrigerate up to 2 days. Makes about 2 1/2 cups.

        — Latin & Caribbean Grocery Stores Demystified (Renaissance; $16.95)

Mexican Cactus Salad

        1 14-ounce jar nopalitos (cactus strips in brine)
        1 medium onion halved and thinly sliced
        3 cloves garlic, minced
        1 6-ounce can tuna in oil

        Rinse cactus under cold, running water in colander. Drain well and place in bowl, discarding any onion or chiles the cactus is pickled with. Add sliced onion, garlic and tuna with oil. Mix well and marinate overnight, refrigerated and covered. Makes 4 to 6 servings.

        — Latin & Caribbean Grocery Stores Demystified

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