Roasted Guacatillo

I went to the Mercado Mexicano the other day and was browsing around, checking things out. I ventured into the deli and there were some interesting finds. The one thing that I found was a dip called Guacatillo. It screamed of a bright green color and it caught my eye. I had to buy it, just to try it.

I brought it home and opened it up. It was a thin, salsa like substance. The way to eat salsa right out of the container...with a chip, of course. I dipped my chip and tasted the concoction. It was good. Really Good. It was bright, refreshing, acidic, a little bit of heat. I liked it. I checked the list of ingredients on the packaging. Simple, with ingredients that were available and that I knew what they were. It contained tomatillos, garlic, jalapenos, avocados, and onion. I knew I had to replicate it. I set out on a mission and conquered it on the first try. It was that simple and that good. I roasted most of my ingredients to concentrate the flavors and blended them together to develop a nice rich flavor. I also added diced tomatoes, to give it more of a guacamole appearance. It was easy and delicious. I served it with an assortment of vegetables that I cut up and a side of tortilla chips. Easy, simple, Amazingly good.

Those may look like green tomatoes, but they're not. Those are tomatillos!


12 Tomatillos, husked removed
1 Onion, chunked
2 Serrano peppers
6 Cloves of garlic
1 Lime, juiced
1/2 tsp Salt
4 Roma tomatoes, diced
1 avocado, pitted
1/4 c. Cilantro, chopped

Preheat oven to 450 degrees. Arrange peppers, garlic, tomatillos, and onion on a rimmed baking sheet and roast 10-12 minutes. Cool slightly. Put into a blender, including any juices. Add lime juice, salt, and cilantro. Puree. Cool. 
In a medium bowl add the avocado meat and mash to desired chunkiness. Stir in contents of the blender. Fold in the diced tomatoes. Serve with chips and assorted vegetables. Refrigerate.    



Amy said...

I love that you have added tomatillos to guacamole! This sounds wonderful and would be so delicious on chips or slathered in a southwest wrap!

September 9, 2011 at 10:43 PM

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