Tomatillo Guacamole Recipe - Cooking Index
Tomatillo Guacamole Recipe - Cooking Index
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| 1/3 cup | 20g / 0.7oz | Finely-diced white onion |
| 6 | Serrano chiles - (6 to 8) - stemmed, seeded | |
| If desired, and finely chopped | ||
| 1 | Cilantro, leaves only - finely chopped | |
| 1 teaspoon | 5ml | Salt |
| 16 teaspoons | 80ml | Tomatillos - roasted (medium) |
| 6 teaspoons | 30ml | Avocados - (abt 3 lbs) (large) |
| 1/4 cup | 36g / 1.3oz | Finely-chopped shallots - for garnish |
| 1/2 | Cilantro, leaves only - for garnish |
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.
Source:
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 - http://www.foodtv.com
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