This Roasted Tomatillo Guacamole is the perfect Mexican appetizer for your next party! Smoky roasted tomatillos bring a tangy twist on this classic!
My wife and I are avocado addicts. First of all, avocados are incredibly healthy. Second of all, their creamy mellow flavor is downright haunting. I find myself making some form of guacamole at least once a week it seems. My only problem with avocados is many of the grocery stores around me only seem to sell them when they are rock hard, and I'm too impatient to sit around waiting for an avocado to ripen. So now we buy avocados in a bag, so we always have them on hand, and more importantly, I have a ripe avocado when I need one.
Roasted Tomatillo Guacamole
I wanted to jazz up the traditional guacamole I typically make. I've posted my Blue Cheese and Bacon Guacamole Dip in the past, which is downright decadent in it's own right, however I wanted a new recipe that could jazz up any Mexican meal. This Roasted Tomatillo Guacamole was the answer!
Adding roasted tomatillos is the perfect twist to a traditional guacamole. They infuse the guacamole with a tangy bite that nicely compliments the bright splashes of lime. You can use this Roasted Tomatillo Guacamole recipe as a dip, or add it as a delicious twist to these other recipes:
- Use it as a topping in my Huevos Rancheros with Chorizo Sauce recipe.
- Replace the guacamole in my Open-Faced Avocado Sandwich with Egg and Parmesan recipe.
Regardless how you incorporate it into your next meal, or party plans, I'm confident you will love it!
I highly recommend using a lime press whenever you extract lime juice for recipes such as this. It is cleaner than using your hands, easier, and you get far more juice from each lime. This one includes two sizes, making it ideal for lemons or limes.
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Roasted Tomatillo Guacamole
- 2 ripe avocados skin and pits removed
- 4 leaves tomatillos removed
- ½ small red onion chopped
- 1 jalapeno pepper chopped
- 2 cloves garlic minced
- Juice from 1 lime
- ½ cup chopped cilantro
- 1 teaspoon salt
- ½ teaspoon pepper
- Place tomatillos under a broiler on high and broil till the tops blacken, around 4 minutes. Flip over and repeat.
- Chop the roasted tomatillos and combine with remaining ingredients.
- Mash mixture with a fork to get the desired texture.
This recipe was originally published on FoxValleyFoodie.com July 14, 2016.
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