Charred Tomatillo and Red Onion Guacamole
A crowd-pleasing guacamole recipe that combines broiled tomatillos and chopped red onion with avocados and cilantro, with a little jalapeño pepper for heat.
Servings: 4
Calories: 275kcal
Ingredients
- 8 ounces tomatillos (about 6-8 medium-sized)
- ½ red onion (about 4 ounces)
- 1-2 jalapeno peppers
- 3 avocados
- ½ cup chopped cilantro
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat broiler with the oven rack 4-5 inches from the heat source.
- Husk tomatillos and rinse off the sticky residue underneath, then dry and put on flame-proof baking sheet lined with foil.
- Broil for about 5-7 minutes on the first side, until skins are blistered and blackened. Then, flip tomatillos over with tongs, and broil for another 3-5 minutes on other side. You want them nice and charred. Set aside to cool.
- Meanwhile, chop the red onion and seed and mince the jalapeño pepper(s). (Leave in the seeds if you like it hotter.) Start with 1 jalapeño, and add the other at the end if it needs more spice.
- Halve and pit the avocados and scoop out the flesh into a large bowl.
- Chop the cooled tomatillos, and add to avocado.
- Add the cilantro, red onion, and jalapeño pepper and stir with a fork to combine, mashing the avocado into small chunks.
- Add salt and pepper, then taste, and add more if needed. Add more minced jalapeño pepper if desired.
Notes
Feel free to add more jalapeño peppers if you like a spicier guacamole, or replace with serrano peppers, which tend to have more heat. If you want to make in advance, you can broil the tomatillos and chop the onions, cilantro, and peppers—wait and add the avocados right before you're ready to serve.
Nutrition
Calories: 275kcal | Carbohydrates: 20g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 449mg | Fiber: 12g | Sugar: 5g
