Charred tomatillo guacamole from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • L.Nightshade on January 18, 2012

    I made turkey tacos tonight, pulled this from the book for an accompaniment. Tomatillos go under the broiler until their tops are charred, then they are flipped and the bottoms are charred. Chopped red onion, serrano chiles, chopped cilantro, salt, and pepper are tossed together, then the tomatillos are added and mashed with a fork. Finally, avocados are added and mashed. I thought the 3-4 serranos called for would be too spicy, so I just used one serrano, one jalapeno, and one half a yellow chile. I could have used more, it tasted pretty mild. The charred tomatillos were a nice addition. My proportions were pretty random; no good sized avocados were available (the recipe calls for two large), so I used four very small avocados, with big seeds and not a lot of meat (fruit?). I would probably increase the ratio of the charred tomatillos next time, and add some more chiles.

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