Tomatillo and 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!


Printed from thegalleygourmet.net