Guacamole with Roasted TomatillosDavid Prince
Guacamole con Tomatillos
Use Haas avocados if available; their buttery creaminess makes for the best guacamole.
Recipe information
Yield
Makes about 4 cups
Ingredients
12 medium tomatillos (about 1 1/4 pounds), husked, rinsed
1/2 cup finely chopped white onion
1/2 cup finely chopped fresh cilantro
4 serrano chiles, seeded, minced (about 2 tablespoons)
2 tablespoons fresh lime juice
2 pounds avocados (about 3 large), peeled, pitted, coarsely chopped
Preparation
Step 1
Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.
Step 2
Combine onion, cilantro, chiles, and lime juice in large bowl. Add roasted tomatillos and any juices from baking sheet to onion mixture. Using fork, mash coarsely. Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain. Season guacamole to taste with salt. (Can be made 4 hours ahead. Cover and chill.)
