AUGUST 3, 2021
Hello everyone!
Here we are at Week 9, and many interesting items are showing up in the weekly share. Some of these veggies are unknown to our newer members. This week it’s cilantro and tomatillos, two things about which I get many questions. So, today’s recipe uses both cilantro and tomatillos. I think you’ll like tomatillo guacamole.
TOMATILLO GUACAMOLE
- ½ lb fresh tomatillos, husks removed
- 1 jalapeño or 2 serrano chilies, seeds and ribs removed, coarsely chopped
- 10 cilantro sprigs
- Salt to taste
- 2 small or 1 1/2 large avocados, ripe
- 1 TBS freshly squeezed lime juice
- Preheat the broiler. Line a baking sheet with foil and place the tomatillos on it, stems down. Place under the broiler at the highest possible rack level and broil until the tomatillos are charred on one side, about 2 – 5 minutes. Turn them over and broil on the other side for two to five minutes, until they are charred on the other side. Remove the tomatillos from the heat and transfer them to a blender, adding 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. Scoop the flesh into a bowl and mash by hand. Do not use a food processor or a blender, so the mixture retains some texture. Stir in the lime juice, the tomatillo mixture, and the salt to taste and combine well. Transfer the mixture to a bowl and serve with tortilla chips or crudités, or put it in tacos or avocado sandwiches.
HELPFUL HINT: This is not an item that can be prepared in advance and kept in the refrigerator for days until serving time. You can refrigerate it for an hour or so, but that will require you to cover it with plastic wrap that is pressed onto the mixture to seal out the air.
I hope you enjoy this dish. It is perfect for the season – a real fresh and tasty summer treat!
Have a delicious week!
Best,
Judi