The other day K emailed me a NYT recipe for tomatillo guacamole. With pounds and pounds of tomatillos sitting in our freezer and our garden, we thought this would be a good way to use some of them.
O.M.G. This is one of the best guacamole recipes I have ever tasted. The tomatillos (and jalapeño) give it a kick in the right direction! And supposedly this has half the calories due to the tomatillos.
- 1/2 pound fresh tomatillos, husked
- 1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
- 10 cilantro sprigs, more if you love cilantro
- Salt to taste
- 2 small or 1 1/2 large ripe avocados
- 1 tablespoon freshly squeezed lime juice (more if you love lime!)
- Preheat broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
- Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve.
- Unless you like your guacamole REALLY spicy, de-seed the jalapeño, for the LOVE OF GOD. Or you will end up like me eating your guacamole with a glass of milk.
- No joke, this guacamole is so good I found myself wishing I could can this stuff to eat all year long. Not that it really matters, since avocados aren’t local anyway. But you can grow limes here!
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