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Tomatillo Guacamole

To roast a tomatillo, place the whole fruit (with the husk still on) onto a hot griddle or dry cast-iron skillet. Roast, turning occasionally,until the fruit is fairly soft and the skin is lightly charred. Use as directed, including the skin.

Courses: Dips and Spreads, Sauces
Serves: 1 people

Recipe Ingredients

1/3 cup 20g / 0.7ozFinely-diced white onion
6   Serrano chiles - (6 to 8) - stemmed, seeded
  If desired, and finely chopped
1   Cilantro, leaves only - finely chopped
1 teaspoon 5mlSalt
16 teaspoons 80mlTomatillos - roasted (medium)
6 teaspoons 30mlAvocados - (abt 3 lbs) (large)
1/4 cup 36g / 1.3ozFinely-chopped shallots - for garnish
1/2   Cilantro, leaves only - for garnish

Recipe Instructions

In a large bowl, combine the onion, chiles, cilantro, and salt. Add the roasted tomatillos a few at a time, mashing and grinding the skin as finely as possible with a fork or a pestle. Cut the avocados in half and remove the pits (reserve 3 of the pits). Scoop out the flesh and mash it roughly into the mixture, turning it over from the bottom so that the seasonings are well distributed. The guacamole should not be smooth, it should have some texture. Nestle the reserved pits back into the mixture and scatter the shallots and cilantro leaves over the top. Serve immediately.

This recipe yields 1 quart of guacamole.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6260 broadcast 04-21-1997) - Downloaded from their Web-Site -


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