Guacamole with Charred Tomatillo Salsa
Elevate your usual guacamole by garnishing it with a tomatillo-based salsa. Grill the tomatillos with onions and pepper until they’ve blackened, then blend with cilantro for a fresh salsa. Place the salsa on the avocado purée and tie the whole thing together with a bit of Greek yogurt spread at the very centre.
Ingredients
- ¾ lb (340 g) fresh tomatillos, trimmed and quartered (see note)
- 1 small onion, thinly sliced
- ½ Fresno chili or cayenne pepper, seeded and cut into thin rounds
- 1 garlic clove, halved
- 1 tbsp (15 ml) vegetable oil
- ½ cup (20 g) cilantro stems and leaves, coarsely chopped
- 3 very ripe large avocados or 4 small avocados, peeled and halved
- 2 tbsp (30 ml) lime juice
- ½ cup (125 ml) 0% plain Greek yogurt
- ½ Fresno chili or cayenne pepper, seeded and cut into thin rounds
- Cilantro leaves, for serving
- Corn chips, for serving
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- On a non-stick or foil-lined baking sheet, toss the tomatillos, onion, chili pepper and garlic with the oil. Season with salt and pepper. Bake for 10 minutes. Stir the vegetables. Set the oven to broil. Continue baking for 8 minutes or until the onion is tender and the tomatillos are slightly charred. Transfer to a bowl and let cool. Cover and refrigerate for 45 minutes.
- In a food processor, coarsely chop the cilantro and chilled vegetables. Using a spatula, scrape down the sides of the food processor as needed. Adjust the seasoning. Transfer to a bowl. Wash out the bowl of the food processor.
Elevate your usual guacamole by garnishing it with a tomatillo-based salsa. Grill the tomatillos with onions and pepper until they’ve blackened, then blend with cilantro for a fresh salsa. Place the salsa on the avocado purée and tie the whole thing together with a bit of Greek yogurt spread at the very centre.