Wednesday, July 25, 2012

Green Tomatillo Guacamole

My parents had their Monday night crew of friends over this week, and of course I jumped on the opportunity to show off my mad kitchen skills. They were going to order pizzas. Why do that when it is so easy just to throw some homemade ones together?

I got to be creative with two and my mom made two. Whenever my mom and I try to cook in the kitchen together these days, it turns into a bit of a competition. My dad can attest to my great concern that mom was going to show me up and steal my thunder. Worried all day. Thought my pizzas might be too weird, aka adventurous. Beet pizza. Zucchini and roasted tomato pizza. I just struggle to keep things on the straight and narrow normal path.

So much for all of my fretting, mine were the bomb. Who had one of their whole pizzas devoured? This kid right here. Victory! Hers were good too, she just failed to steal my thunder. Enough bragging and onto the guacamole, which is not your regular guacamole. Which is silly because my whole reasoning behind making it was to quell my concerns about my pizzas.

It was a hit. This is based on a recipe by Rick Bayless, forgot my trusty cookbook at my apartment. The tomatillo mixture makes this guac nice and tangy. It also ends up being less thick than your traditional guac. The addition of lime juice, just a squeeze, is optional. I tasted it and thought maybe it needed more tang. After I added the lime I thought maybe it was better without, but I couldn't go back and compare, obviously. It was a hit though, and will for sure impress!


3-4 medium tomatillos, husked and rinsed
2 serrano peppers, stemmed
3 cloves of garlic, peeled
1/2 a small onion, finely chopped
3 avocados
1/2 teaspoon salt
1/2 lime (optional)


  1. Turn your ovens broiler to high. Arrange the tomatillos, serranos and garlic on a rimmed baking sheet, placing it under the broiler for 5-8 minutes. Half way through or when the tomatillos are nicely charred with brown spots, flip them over and return them to the oven. Once nicely charred on both sides, remove from the oven and allow to cool.
  2. Once cooled, add the tomatillos, serranos, garlic, cilantro, and a scant 1/4 cup of water to a blender or food processor, blending until smooth. 
  3. Cut the avocados in half, remove the pit, and scoop out the flesh into a medium bowl, adding the onion and tomatillo mixture. Mix with a fork to your desired consistency (I like mine fairly smooth). Add more cilantro, squeeze of lime and salt to taste.

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