People make inexplicable mistakes when it comes to guacamole. Some I’ve seen: adding mayo (ew, ick, no), adding canned tomatoes (it turns the guac brown) and adding those seasoning packets you buy at the store (waste.of.money).
I am a guacamole purist: ripe Hass avocados, tomato, red onion (or shallot), garlic, lime, jalapeno, cilantro, salt/pepper. The only way I’ve seen this improved is with a rendition of a Rick Bayless salsa verde. Roasting serrano chiles, a bunch of tomatillos and garlic adds a deep and smoky taste to the rich avocado mixture.
This is so easy to make and cleanup is a breeze, thanks to foil-lined baking sheets. Talk about kicking a regular recipe up a notch!
- 7-13 tomatillos, husks removed and washed
- 2 serrano chiles
- 4 cloves of garlic, in skins
- 4 ripe Hass avocados
- 1 shallot, chopped
- Juice from one lime
- 2 medium tomatoes, seeded and chopped
- 1/4 c. chopped cilantro
Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos, chiles and garlic on sheet and broil, turning once, until all sides are blistered and brown in spots, approx. 10 min. Remove skins of garlic and scrape off skin and seeds of chiles.
Meanwhile, scoop out avocados into a medium bowl and add the remaining ingredients. Using two knives, cut the avocado into the other ingredients and mix to combine. Season to taste with salt and pepper.
When broiled ingredients are finished, place in a blender or food processor and blend until coarse-smooth. Add tomatillo mixture to avocado mixture and combine. Check for seasonings.
I made this as part of a spread that included black-bean salsa and mango-grilled shrimp.
Serve with your favorite chips and enjoy, friends! xoxo
After a weekend of finally discovering that guac is indeed edible, I may try this out during my one month of cooking pasta free. Well done.
Cumin is also acceptable.