TOMATILLO GUACAMOLE
This is a guacamole with a punch. The roasted tomatillos blended with hot chilies add acidity and spice to the creamy avocados. It has the luxuriousness of guacamole at just over half the calories.
Provided by Martha Rose Shulman
Categories easy, dips and spreads, appetizer
Time 20m
Yield 1 1/2 cups, serving six
Number Of Ingredients 6
Steps:
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
- Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 291 milligrams, Sugar 2 grams
CHARRED TOMATILLO SALAD
Provided by Molly Yeh
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high and adjust an oven rack to the top level.
- Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
- Dice the peppers and onion into bite-size pieces (about 1/2 inch).
- Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
- Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
- Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.
CHARRED ROMAINE WITH TOMATILLO DRESSING
Steps:
- Tomatillo Dressing:
- Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6-8 minutes; let cool. Drain, reserving cooking liquid.
- Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined.
- Add lime juice; season with salt and pepper.
- Salad and Assembly:
- Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6-8 minutes. Let cool. Peel and finely chop.
- Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.
- Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stems over.
CHARRED TOMATILLO GUACAMOLE
Categories Condiment/Spread Vegetable Appetizer Broil Super Bowl Avocado Hot Pepper Summer Tomatillo Cilantro Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
- Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
- Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.
CHARRED TOMATILLO GUACAMOLE
Found on Epicurious. Seed about half of chiles for moderately spicy guacamole, all of them for mild. Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.
Provided by Brookelynne26
Categories Avocado
Time 30m
Yield 3 1/2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
- Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
- Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.
Nutrition Facts : Calories 44, Fat 3.6, SaturatedFat 0.5, Sodium 196.2, Carbohydrate 3.1, Fiber 1.9, Sugar 0.8, Protein 0.6
TASTY TOMATILLO GUACAMOLE
A flavorful guacamole that's easy to adjust to your heat or taste preferences. A little untraditional to make, but won't stay around long. Great with fresh tortilla chips or as a condiment on many Latin dishes.
Provided by Keiko
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 25m
Yield 24
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
- With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
- Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 3.7 g, Fat 3.8 g, Fiber 2.1 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 1 g
TOMATILLO GUACAMOLE
Not only does this dip have a kick, it's vibrant color will allure any adventurous taste buds. The first time I served this dip, it was gone in the 15 minutes.
Provided by TCOOPER
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 6.5 g, Fat 7.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 10.6 mg, Sugar 1.5 g
TOMATILLO GUACAMOLE
This guacamole gets its acidic bite from a fresh green salsa that's made with the pulpy Mexican fruit.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Puree tomatillos, jalapeno, onion, cilantro, and salt in a food processor or blender until smooth. Reserve 1/2 cup salsa; the remaining cup salsa can be served separately. Puree avocado and the reserved salsa until smooth.
TOMATILLO GUACAMOLE
Tons of flavor with half the calories of regular guacamole! A Martha Rose Shulman recipe from the New York Times. I added more cilantro and lime juice, as well as a little garlic powder; I'll definitely use more than 3 serranos next time, as it was quite mild.
Provided by lecole54
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
- Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.
Nutrition Facts : Calories 142.9, Fat 12.2, SaturatedFat 1.8, Sodium 8, Carbohydrate 9.6, Fiber 6.3, Sugar 2.2, Protein 2.1
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