Months and months ago when I was doing a little research on tomatillos for my Salsa Verde recipe, I ‘bookmarked’ a recipe for Fire Roasted Tomatillo Guacamole. Which translated means I wrote it on a piece of scrap paper and shoved it in my folder of recipes that I plan to make some day. Today’s the day for this crazy good recipe I found on Gilt Taste.
It all begins with flame roasting the tomatillos and jalapenos. A pair of tongs and an open flame is all you need. If you don’t have either you could use your grill or broiler. Charring them gives a nice smoky flavor to the salsa turned guacamole.
Once charred the stems and seeds are removed from the jalapenos, then it’s into the food processor to be pureed with the tomatillos, onion, fresh cilantro, lime juice, and salt. Minced garlic is sautéed in a little olive oil then the tomatillo mixture is stirred into it, giving you a fabulous roasted salsa verde. But why stop there.
Adding diced creamy avocados, a sprinkling of fine diced red onion, and a pinch of cumin completely transforms this dip. The salsa was great, the guacamole is worlds above that. We served our Fire Roasted Tomatillo Guacamole with Homemade Flour Tortilla Chips.
- 4-5 tomatillos (about 6-ounces), papery husks removed
- 2-3 jalapenos
- ¼ cup onion, chopped
- 1 cup cilantro leaves, plus more for garnish
- 1 lime
- 3 cloves garlic, minced
- 4 tsp. olive oil
- 3 avocados (very ripe)
- 1 Tbl. lemon or lime juice
- 2 Tbl. red onion, very fine diced
- pinch of ground cumin
- Salt, to taste
- Using a pair of tongs, flame roast the tomatillos until they are lightly charred on all sides. Place them in the bowl of a food processor.
- Char the jalapenos the same way. Once cooled, trim off the stem and remove the seeds and ribs. Dice the peppers and add to the food processor.
- Add onion, cilantro, the juice of 1 lime, and a generous pinch of salt to the food processor and pulse until it’s pureed. Adjust salt if needed.
- In a small pan, add the olive oil and sauté the garlic over medium heat until it's golden brown. Remove from the heat. Stir it into the tomatillo puree until the oil incorporates. Add a pinch of cumin and 2 Tbl. fine diced red onion.
- Split the avocados, remove the pit, then using a large spoon scoop out flesh from each half. Cut flesh into ¼" to ½" sized cubes. Sprinkle with a little lemon juice to keep them from turning brown. Season with salt. Gently fold into the salsa. Garnish with fresh cilantro leaves.
And IF there’s any leftover the next day, Fire Roasted Tomatillo Guacamole with Eggs makes a lovely breakfast.
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