Roasted Tomatillo Guacamole
Sheri Giblin
Add more intense flavor to homemade guacamole with the addition of pan-roasted jalapeño peppers and roasted tomatillos. You can also do the roasting step on a grill.
Prep and Cook Time: 30 minutes.
How to Make It
Step 1
1
In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
Step 2
2
In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky. Add avocado and lime juice; pulse until blended. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.
Step 3
3
Note: Nutritional analysis is per tablespoon.
Ingredients
1 or 2 fresh Jalapeños, stems removed, and chiles halved and seeded
1/2 medium white onion, peeled
1 garlic clove, peeled
1 tomatillo, papery skin removed
1 avocado, peeled and cut into chunks
At least 1 tablespoon lime juice
1/3 cup loosely packed cilantro leaves, chopped
At least 1/2 teaspoon salt
Directions
Step 1
1
In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
Step 2
2
In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky. Add avocado and lime juice; pulse until blended. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.
Step 3
3
Note: Nutritional analysis is per tablespoon.
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