Guacamole with Roasted Tomatillos

Name: Guacamole with Roasted Tomatillos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 907 grams avocados (about 3 large), peeled, pitted, coarsely chopped; 118 milliliters finely chopped fresh cilantro; 2 Tbsps fresh lime juice; 2 Tbsps serrano chiles, seeded, minced (about; 567 grams 12 medium tomatillos (about , husked, rinsed; 118 milliliters finely chopped white onion

Guacamole with Roasted Tomatillos requires roughly 45 minutes from start to finish. This recipe serves 4. One serving contains 421 calories, 6g of protein, and 35g of fat. It works well as a hor d'oeuvre. It is a reasonably priced recipe for fans of Mexican food. A mixture of onion, cilantro, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat broiler. Line rimmed baking sheet with foil.

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.

Ingredients you will need

Tomatillos

Equipment you will use

Baking Sheet

Combine onion, cilantro, chiles, and lime juice in large bowl.

Ingredients you will need

Lime Juice

Cilantro

Chili Pepper

Onion

Equipment you will use

Bowl

Add roasted tomatillos and any juices from baking sheet to onion mixture. Using fork, mash coarsely.

Ingredients you will need

Tomatillos

Onion

Equipment you will use

Baking Sheet

Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain. Season guacamole to taste with salt. (Can be made 4 hours ahead. Cover and chill.)

Ingredients you will need

Guacamole

Avocado

Salt

Equipment

Ingredients

Servings:

907grams

avocados (about 3 large), peeled, pitted, coarsely chopped 118milliliters

finely chopped fresh cilantro 2Tbsps

fresh lime juice 2Tbsps

serrano chiles, seeded, minced (about 567grams

12 medium tomatillos (about , husked, rinsed 118milliliters

finely chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.