Best Roasted Tomatillo Guacamole Recipes

Roasted Tomatillo Guacamole image

Provided by Ceezie

Categories Vegetable

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 9

1 -2 fresh jalapeno, stems removed, and chiles halved and seeded
1/2 medium white onion, peeled
1 garlic clove, peeled
1 tomatillo, papery skin removed
1 avocado, peeled and cut into chunks
1 tablespoon lime juice (plus (to taste)
1/3 cup loosely packed cilantro leaf, chopped
1/2 teaspoon salt (plus (to taste)
1/4 cup water

Steps:

In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
In a blender, whirl the vegetables with water until blended but still chunky.
Add avocado and lime juice; pulse until blended.
Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.

ROASTED TOMATILLO GUACAMOLE image

Yield 3 cups

Number Of Ingredients 4

3 large ripe avocados, preferably the pebbly-skin Hass variety
1 cup roasted tomatillo salsa (see separate recipe)
Salt
Cilantro sprigs for garnish

Steps:

Remove the little nub of stem that is sometimes lodged at the top of each avocado. Cut each avocado in half by slicing straight down through the spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skin, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork). Gently stir the salsa into the avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made half an hour or so before serving, but it also will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.