Our boys love guacamole salsa, so when we landed a handful of fresh tomatillos in our farm basket, we knew exactly how to use them. In this recipe originally from Martha Rose Shulman of The New York Times, roasted tomatillos add tartness to creamy guacamole; minced jalapeno adds a bit of spice.
- 1/2 lb fresh tomatillos husked
- 1 jalapeno seeded and roughly chopped
- Kosher salt to taste
- 2 avocados
- 1 tbsp freshly squeezed lime juice
- Roast the tomatillos: preheat your broiler and cover a baking sheet with aluminum foil. Place the tomatillos on top, stem side down.
- Place the sheet under the broiler and broil the tomatillos until they're charred one side, 2 to 5 minutes. Turn them over and broil the other side until charred, likely for the same amount of time.
- Remove from the oven and place in a blender; add any juice on the baking sheet to the blender as well. Add the chilies and salt to the blender and create a coarse puree.
- Cut the avocados into chunks and mash coarsely to retain some texture. Stir in the lime juice and tomatillo mixture; combine and add salt to taste. Enjoy with fresh tortilla chips for an afternoon snack, or use as a topper for tacos or burritos.