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