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Authentic Tomatillo Guacamole Recipe: A Fresh Twist on a Classic Dip

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Ingredients

Adjust Servings:
1/2 lb tomatillo, husked
2 - 3 serrano chilies, seeded if desired and roughly chopped
10 fresh cilantro stems, plus additional leaves for garnish
salt, to taste
2 large avocados, ripe
1 tablespoon lime juice, freshly squeezed

Nutritional information

142.9
Calories
109 g
Calories From Fat
12.2 g
Total Fat
1.8 g
Saturated Fat
0 mg
Cholesterol
8 mg
Sodium
9.6 g
Carbs
6.3 g
Dietary Fiber
2.2 g
Sugars
2.1 g
Protein
126g
Serving Size

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Authentic Tomatillo Guacamole Recipe: A Fresh Twist on a Classic Dip

Features:
    Cuisine:

    Tons of flavor with half the calories of regular guacamole! A Martha Rose Shulman recipe from the New York Times. I added more cilantro and lime juice, as well as a little garlic powder; I'll definitely use more than 3 serranos next time, as it was quite mild.

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tomatillo Guacamole, Tons of flavor with half the calories of regular guacamole! A Martha Rose Shulman recipe from the New York Times I added more cilantro and lime juice, as well as a little garlic powder; I’ll definitely use more than 3 serranos next time, as it was quite mild , Tons of flavor with half the calories of regular guacamole! A Martha Rose Shulman recipe from the New York Times I added more cilantro and lime juice, as well as a little garlic powder; I’ll definitely use more than 3 serranos next time, as it was quite mild


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    Steps

    1
    Done

    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 Pure.

    2
    Done

    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 Crudits, or Use For Tacos or Avocado Sandwiches.

    Avatar Of Mitchell Gillespie

    Mitchell Gillespie

    Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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