Recipe – Tomatillo Guacamole


Makes about 3 cups

Tomatillos, also called Mexican green tomatoes, belong to the night-shade family. They resemble small green tomatoes except that the tomatillos have a papery husk. Look for firm fruit with dry, intact husk.

4 tomatillos, papery husks removed, halved lengthwise

2 large plum tomatoes, cored, halved lengthwise, and seeded

2 tsp canola oil

2 large hass avocados, halved, pitted, and peeled

1/2 cup (30 g) chopped cilantro/fresh coriander leaves

1/4 cup (35 g) diced red onion

3 serrano chiles, seeds and ribs removed, minced

2 tbsp fresh lime juice

1/2 tsp kosher or sea salt

1. Prepare a medium-hot fire in a charcoal grill/barbecue, preheat a gas grill/barbecue on medium-high, or place a stovetop ridged grill pan over medium-high heat.

2. Brush the tomatillos and tomatoes with the oil. Place the tomatillos and tomatoes, cut-side down, directly over the fire. Cover the grill and cook, turning once, until dark brown grill marks appear and they are tender, about 3 minutes per side. Transfer to a cutting board and cut into 1/2 in dice. Set aside.

3. In a medium bowl, mash the avocados until chunky. Add the grilled tomatillos and tomatoes. Fold in the cilantro/fresh coriander, onion, serrano chiles, lime juice, and salt. Transfer to a serving bowl and serve immediately.

Dip do-ahead: This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Place a piece of plastic wrap/.cling film directly on the surface of the guacamole. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.

Recipe – Tomatillo Guacamole

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