This was the first time that I’ve cooked with fresh tomatillos and it was love at first taste. I’m really into strong tangy flavors and here the tomatillo delivers an acidic twist to the traditional guacamole. My guac ended up being thinner in consistency than I expected, but it made a nice dip or spread. I liked it super simple with a thick layer of this stuff on top of a piece of toast, which allowed me to fully appreciate the balance between creamy guacamole and tangy tomatillo salsa. It definitely is best fresh, but keeps well in the fridge for a few days.
recipe from NYTimes Recipes for Health
- 1/2 pound fresh tomatillos, husked
- 1 jalapeño or 2 to 3 serrano chilies (I added 3 and it was spicy!)
- 10 cilantro sprigs, plus additional leaves for garnish
- Salt to taste
- 2 ripe avocados
- 1 tablespoon freshly squeezed lime juice
1) Preheat the broiler. Cover a baking sheet with foil and place the tomatillos onto it stem side down.
2) Broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes till charred
3) Let cool slightly and place in a food processor along with any juice that has accumulated on the baking sheet.
4) Add the chilies, cilantro and salt. Pulse till you get a coarse purée.
5) Scoop out the avocado flesh into a bowl and mash with a fork.
6) Stir in the lime juice, the tomatillo mixture and salt to taste and combine well.