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Guacamole with Roasted Tomatillos

INGREDIENTS

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

DIRECTIONS

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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Recipes

Raw or Roasted Salsa Verde

INGREDIENTS

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 2 jalapenos), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped

Scant 1/4 cup finely chopped onion and Salt

DIRECTIONS

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version: Preheat a broiler. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that have run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.

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Recipes

Shredded Chicken and Tomatillo Tacos with Queso Fresco

Shredded Chicken and Tomatillo TAcos with Queso Fresco

INGREDIENTS

6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco

DIRECTIONS

Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.

Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.

Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

Avocado Salsa:

3 ripe Haas avocados, peeled, pitted and diced
3 tomatillos, husked, washed and diced
juice of 2 limes
3 tbsp. canola oil
1 tbsp. honey
Kosher salt and freshly ground black pepper
½ red onion, finely diced
3 tablespoons chopped fresh cilantro

Carefully combine avocados, tomatillos, lime juice, oil, honey, salt and pepper to taste in a medium bowl. Mix in the green onions and cilantro. May be made up to 30 minutes in advance and refrigerated.

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Guacamole with Roasted Tomatillos

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