Tomatillo and Poblano Guacamole

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With the Super Bowl just around the corner, I thought I would share this recipe that we enjoyed this past Sunday.  Just looking at it makes me forget that we are in the midst of a blizzard warning/worst winter storm in Chicago history--my snow shovelin' back already hurts!  

I have been making this guacamole ever since I saw it in the Food & Wine, August 2006 issue.  I love it because it is different from the standard guacamole with tomatoes (I have one of those recipes too) and equally delicious, if not more.  The roasted tomatillos make it tangy yet sweet, the roasted poblanos give just a hint of heat, and the garlic gives it a real depth of flavor.  I also add a bit of habanero hot sauce for an extra kick.  

You can use this guacamole in tacos, burritos, or salads.  But, to really appreciate all the flavors, I think the best way to enjoy it is simply scooped up by a crunchy, salted tortilla chip.  It is creamy, crunchy, and oh-so delicious!

My favorite tortilla chips: El Milagro "totopos" Homestyle Corn Chips
My favorite habanero hot sauce: El Yucateco Green Habanero

Printable Recipe

Tomatillo-Poblano Guacamole
serves 6-8

1 large poblano chile
3 medium tomatillos, husks removed
1 small white onion, minced
1 garlic clove, grated on a microplane
1/4 cup chopped cilantro, or more to taste
1 tablespoon freshly squeezed lime juice, about 1/2 of a lime
3 large Hass avocados, peeled, pitted, and diced
Kosher Salt and freshly ground black pepper
Habanero hot sauce to taste (optional)

Place the oven rack on the highest position and preheat the broiler.  Place the poblano and tomatillos on a baking sheet and broil, turning once, until the the tomatillos are lightly browned. Transfer the tomatillos to a food processor and puree.  Pour the tomatillo puree into a medium bowl.  Transfer the poblano to a small bowl, cover with plastic wrap, and allow to rest for 5 minutes.  Peel the skin off the poblano and remove the stem and seeds.  Cut the poblano into 1/4-inch dice and add to the tomatillo puree.

Add the onion, garlic, cilantro, lime juice, and half of the diced avocado to the tomatillo/poblano mixture.  Mash the ingredients well with the back of a fork.  Fold in the remaining avocado and season generously with salt.  Season with freshly ground black pepper and habanero sauce.  Enjoy!

Source: Adapted from Food & Wine, August 2006

1 comment:

  1. Now I'm looking forward to the Superbowl for 2 reasons....the commercials and this guacamole!!!!


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