Prep 0 mins
Cook 30 mins
Found on Epicurious. Seed about half of chiles for moderately spicy guacamole, all of them for mild. Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.
- 6 ounces tomatillos, husked and rinsed (6 or 7)
- 1⁄2 small red onion, finely chopped
- 3 -4 fresh serrano chilies, seeded (optional)
- 1⁄2 cup finely chopped fresh cilantro
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 large california avocados (1 lb total)
- Preheat broiler.
- Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
- Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
- Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.
I was looking for a zaar recipe that was close to a recipe I found on a web search couple years ago and this was very close for ingredients. I roasted 6 tomatillos and some small jalapenos. Everything went into a magic bullet - 2 cloves garlic plus extra of course, 1 white onion, 2 tbsp cilantro and 2 ripe avocadoes. The web recipe had similar instructions to grind with mortar & pestle but I love my bullet!!