Guacamole with roasted tomatillo salsa

Run the knife around the avocado pit, twist the halves apart, scrape out the flesh and work it to a coarse puree.

Mix in the roasted tomatillo salsa and a sprinkling of salt; the salsa's tanginess also keeps the avocado from turning dark.

Garnish with a little white onion and chopped cilantro; serve with corn chips.