Tomatillo Guacamole Recipe 465
TOMATILLO GUACAMOLE
Provided by Kelsey Nixon
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin and 1 teaspoon salt in a food processor or blender and pulse until combined.
GUACAMOLE WITH ROASTED TOMATILLOS
Categories Condiment/Spread Broil Cocktail Party Super Bowl Vegetarian Quick & Easy Cinco de Mayo Buffet Lime Avocado Hot Pepper Healthy Vegan Tomatillo Cilantro Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 6
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
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
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
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
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.
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- Place tomatillos on a sheet pan and place in the oven. Turn oven to broil setting and bake until soft and caramelized. Allow to cool before roughly chopping.
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- Place tomatillos under a broiler on high and broil till the tops blacken, around 4 minutes. Flip over and repeat.
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- Preheat oven to 425 degrees F. (Toaster ovens work great in the summer) Remove the skins from the tomatillo. Discard. Wash the tomatillo to remove the sticky residue. Cut in half. Place cut side down on a baking sheet. Drizzle with a small amount of olive oil. Roast at 425 degrees F until tomatillos are soft and slightly blistered.
- Roast the poblano pepper. You can roast it with the tomatillos, or use this method - Kitchen Tip: How to Roast Peppers.
- In a blender or food processor, puree the tomatillos, poblano pepper, jalapeno (remove the seeds for milder taste), cilantro, lime, cumin, salt, and pepper. Blend till smooth. Serve with chips for Roasted Salsa Verde, or proceed to make guacamole.
- Mash the avocados. Stir in the diced onion, tomato, 1 batch of salsa verde, and season to taste with salt and pepper. Serve.
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Estimated Reading Time 3 mins
- Boil water in a small saucepan. Add the tomatillos and maintain a boil for 3 to 5 minutes. They will be tender when done.
- In a blender or food processor, combine all ingredients except tomatillos and avocados. Mix well to combine.
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Estimated Reading Time 2 mins
- Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chile pppers. Please do not learn this lesson the hard way!
- Place chili peppers, tomatillos, tomatoes, onion, and garlic clove on a baking sheet in a single layer; broil 3 to 5 minutes on each side until blackened. Remove from oven. Learn how to roast and steam chile peppers.
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