Roasted Tomatillo Guacamole

Roasted Tomatillo Guacamole

Roasted Tomatillo Guacamole

This is my new favorite guacamole recipe!  The fresh, bright flavor of the tomatillos balance the creaminess of the avocado beautifully.  And the added bonus?  Your Guacamole will never turn brown!  Yeah!!  I don’t know why, but something in the tomatillo prevents the avocado from oxidizing.  I discovered it accidentally, and now I never make guacamole without it.



2 or 3 tomatillos – they vary widely in size.  You will need 1/2 cup of the blended fruit.

2 or 3 Haas avocados – you will need 2 cups of the mashed fruit.

1 tablespoon fresh squeezed lime juice – about one lime

2 or 3 tablespoons fresh cilantro, chopped

To make guacamole:


Ripe Tomatillos Look Like Green Tomatoes With A Papery Skin

Peel the papery skin from the tomatillos and wash.  Place them on a hot grill and roast until they have char marks and have softened a bit.  This can be done under the broiler if you don’t have access to a grill.  Turn the tomatillos a few times to get char marks all over the fruit.  You don’t want the tomatillos to be completely black, just a few nice char marks all around.

Remove the tomatillos with tongs and place whole tomatillos in a food processor.  Pulse a few times until pulverized.

Add the mashed tomatillos to a medium sized bowl.  Cut the avocados in half and remove the pits.  Scoop the flesh out with a spoon into the bowl with the tomatillos.  Add the fresh lime juice.  Mash everything with a potato masher or a large fork.  If the avocado is to firm, you can try the food processor, but generally, the food processor will cause the guacamole to overly smooth.  I like some texture or small chunks in my guacamole.

Finally, stir in the chopped cilantro.  Guacamole can be served immediately or stored in the refrigerator for several hours.


Note on buying ripe avocados:  I like to buy the avocados a day or two in advance.  It always seems the grocery store only sells avocados that are as hard as rocks!  So, I let them ripen further on the kitchen counter.  Also, I buy more than I need and try to find a variety of ripeness by giving the fruit a light squeeze.  You want the fruit to give a little when pressed, but not very much.  Unfortunately, there isn’t a guarantee the fruit will be perfectly green and ripe when you cut into it.  So, buy a few extra just in case.



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