Roasted Tomatillo Guacamole
Need a gluten free, primal, and whole 30 hor d'oeuvre? Roasted Tomatillo Guacamole could be an excellent recipe to try. One portion of this dish contains around 0g of protein, 1g of fat, and a total of 12 calories. This recipe serves 30. From preparation to the plate, this recipe takes about 30 minutes. A mixture of onion, at least salt, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy.
In a large, unoiled frying pan over medium heat, pan-roast the Jalapeos, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky.
Add avocado and lime juice; pulse until blended.
Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.
Lemelson Meyer Vineyard Pinot NoirThe 2014 Meyer combines fruit picked at both the beginning and end of harvest to produce a spicy, aromatic wine that combines red cherry and plum with woodsmoke, tarragon, potpourri, and crème brulee. The palate is fresh and lithe, with dark spice carried by loads of red fruit to a long, delicately balanced finish. This is a young wine that will gain in weight over the next year and age gracefully for 10+ years.