Guacamole with Roasted Tomatillos
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
The smoky char of roasted tomatillos gives added dimension to standard guacamole.
- 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.
- Cook's note: If you prefer a milder guacamole, remove the seeds and ribs of the serranos before chopping them.
- Make ahead: Guacamole is best when made fresh and served immediately but it can be made 2 hours ahead. Press plastic wrap onto the surface of the guacamole and chill it. Bring to room temperature before serving.