Roasted Tomatillo Guacamole

Adapted from Gourmet Magazine (August 2002)

Charred tomatillos add a welcome element of mystery to this chunky, fresh guacamole. I amped it up just a bit more with the addition of garlic and lime juice.

1/2 pound tomatillos (about 7), husked, rinsed and cut in half
1/2 cup finely diced red onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 small serrano chiles, seeds removed and finely diced
1/2 cup chopped fresh cilantro
2 small garlic cloves, pressed
1 pound large, ripe Haas avocados (about 2 large)
Juice of 1 large lime

Preheat the broiler. Position the rack about 6 inches from the heat source.
Place the halved tomatillos cut side down on a baking sheet and broil for 10 minutes. The skins should blister and the juices will start to release. Turn over the tomatillos, revealing the cut side. Broil for another 5 minutes. Remove from the oven and allow to cool slightly.
Meanwhile, in a large bowl, combine the red onion and the salt, tossing lightly. Allow the mixture to sit for about 10 minutes. I find that this reduces the bite of the red onion slightly. Add the pepper, chiles, cilantro and garlic, stirring to combine. Add the roasted tomatillos and mash them into the mixture with a fork. Peel and pit the avocados. I cut them into rough chunks first, then mashed them into the tomatillo mixture with the back of a fork. I like my guacamole chunky, so I didn’t get too carried away with the mashing. When the mixture is just combined, finish with lemon juice and give one final stir.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
Quick Tips
1. Guacamole is best eaten just after its made. You can make it a few hours ahead, but be sure to cover it tightly to prevent browning (the lime juice also helps with this). Bring it back to room temperature before serving as well.
2. Of course this is great with chips. It’s also terrific on sandwiches!

Preparation time: 15 minute(s)

Number of servings (yield): 6

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