Wednesday, September 15, 2010

"Guacamole with a punch"

Check out this nifty take on guacamole, given real zip with the addition of roasted tomatillos.

I think avocado is one of nature's perfect foods, so it's always nice to find variations on ways to enjoy it! Avocado is chock-full of calories, and adding these chilies and other veggies cuts the dip's calorie tally almost in half....but you still get that luscious, creamy avocado taste.

Recipe: Guacamole with Roasted Tomatillos
Makes about 1 1/2 cups, serving 4-6


1/2 pound fresh tomatillos, husked

1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped

10 cilantro sprigs, plus additional leaves for garnish

Salt to taste

2 small or 1 1/2 large ripe avocados

1 tablespoon freshly squeezed lime juice


1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Broil two to five minutes at the highest rack, until charred on one side. Turn and broil the other side for two to five minutes, until charred. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.

2. Peel the avocados and scoop the flesh into a bowl. Mash with a fork or pestle. (Do not use a food processor or a blender so you can retain some texture. Stir in lime juice, tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

Source: New York Times, 9/13/10

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