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Roasted Tomatillo Guacamole

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“Another great recipe from Sunset Mag - The roasting step can also be done on a grill.”
READY IN:
25mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 -2 fresh jalapeno, stems removed, and chiles halved and seeded
  • 12 medium white onion, peeled
  • 1 garlic clove, peeled
  • 1 tomatillo, papery skin removed
  • 1 avocado, peeled and cut into chunks
  • 1 tablespoon lime juice (plus (to taste)
  • 13 cup loosely packed cilantro leaf, chopped
  • 12 teaspoon salt (plus (to taste)
  • 14 cup water

Directions

  1. In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
  2. In a blender, whirl the vegetables with water until blended but still chunky.
  3. Add avocado and lime juice; pulse until blended.
  4. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.

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