Guacamole with Roasted Tomatillos

Guacamole with Roasted Tomatillos


  • 3/4 pound fresh tomatillos, husked removed and rinsed well
  • 1/2 cup finely chopped onion
  • 3 fresh serrano chiles, finely chopped (or jalapenos; for mild guacamole, remove seeds and ribs)
  • 3/4 teaspoon salt
  • 3 medium ripe avocados (1 1/4 pounds total)
  • 2 tablespoons fresh lime juice
  • Accompaniment: corn tortilla chips



Preheat broiler. Line a small rimmed baking sheet with foil and put tomatillos on it. Broil 3 to 4 inches from heat, turning once, until charred, about 8 to 15 minutes total. Meanwhile, mash together onion, chiles, and salt in a mortar and pestle or in a wide metal bowl with a mallet or potato masher. Add roasted tomatillos to bowl and coarsely mash. Quarter, pit, and peel avocadoes, then add to bowl and coarsely mash. Stir in lime juice and salt to taste.

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