If I were ever stranded on a desert island and could pick three foods to have with me, avocados would be one of them. You can do so many things with an avocado from puree them for baking, slice them for sandwiches and salads and of course, mash them for guacamole.
This recipes comes from the Dana Treat kitchen and the primary reason I’m sharing it with you here is because I don’t think people use tomatillos enough. Maybe I’m speaking for myself, but in all their husked glory, tomatillos look like they’d be tricky to work with when that couldn’t be further from the truth.
The outer husks peel off quite easily, the skins are a little tougher than tomatoes’ and though the exterior is a little bit sticky, that will disappear with a quick rinse or a spritz with fruit and vegetable spray. Green tomatillos are smaller than tomatoes and easier to slice. The flesh is slightly acidic and will add a nice citrus kick to any recipe.
Enter: guacamole. I didn’t think it was possible to like guacamole any more but this one has a nice citrus kick from tomatillos and lime juice. Jalapenos for heat and red onion for crunch make this absolutely addictive.
- 6 medium tomatillos, husked and rinsed
- ½ small red onion, finely diced
- 2 jalapeno peppers, seeded and finely diced
- Juice of 2 limes
- 2 tsp. salt
- Few grinds black pepper
- 2 large avocadoes
- Preheat the oven to 425 degrees. Place the tomatillos on a small baking sheet and into the oven. Roast until they turning brown and starting to deflate, about 12 minutes. Remove from the oven and allow to cool. Roughly chop the tomatillos.
- In a large bowl, combine the onions, peppers (if you like your guacamole really spicy, feel free to leave in the seeds of one or both the jalapeno peppers), chopped tomatillos, and the avocadoes. Using a potato masher or a large fork, mash to a chunky puree. Squeeze in the lime and add the salt and pepper. Either continue to mash (for a smoother consistency) or use a spatula to mix well. Taste and adjust seasoning as necessary.