Mango Tomatillo Guacamole Food

MANGO-TOMATILLO GUACAMOLE

Steps:

• Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

MANGO GUACAMOLE

Steps:

• Halve the avocados and remove the pits. Cut the avocados into dice inside the skins, then scoop out with a spoon into a bowl. Add the red onions, salt, jalapenos, lime juice, mango and tomatoes and stir gently to combine. Stir in the cilantro.

SPICY GUACAMOLE WITH MANGO

Steps:

• Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
• Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
• Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.

GUACAMOLE WITH ROASTED TOMATILLOS

Steps:

• Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.
• Combine onion, cilantro, chiles, and lime juice in large bowl. Add roasted tomatillos and any juices from baking sheet to onion mixture. Using fork, mash coarsely. Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain. Season guacamole to taste with salt. (Can be made 4 hours ahead. Cover and chill.)

TOMATILLO GUACAMOLE

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.

MANGO GUACAMOLE

Steps:

• In a small bowl, mash avocados. Stir in the mango, onion, cilantro, jalapeno, lime juice, lime zest, salt and pepper. Serve with chips.

TOMATILLO GUACAMOLE

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.

CHARRED TOMATILLO GUACAMOLE

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.

CHUNKY MANGO GUACAMOLE

Steps:

• In a large bowl, combine the first five ingredients; stir in lime juice and salt. Serve with vegetables and chips.

TOMATILLO GUACAMOLE

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.

TOMATILLO GUACAMOLE

Steps:

• Add the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt to a food processor or blender.
• Pulse until combined.

MANGO TOMATILLO SALSA

Steps:

• Combine all ingredients in a nonreactive bowl.
• Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors "marry".