I don't know about you but usually I’ll buy tomatillos in their papery husks and put them in a bowl with lemons and limes and wonder why, four months later when I decide I want to use them, there’s nothing there but hard little round sticky things.
So after years of mistreating the tomatillo, I decided to treat it right. Taking note from Martha Rose Shulman’s fabulous Mexican Light cookbook, I tried her Tomatillo Guacamole.
I will be nice to tomatillos from now on. This is a wonderful take on guacamole. The sharp taste of the tomatillos, a bit of garlic, fresh cilantro, jalapeno slices and a big squeeze of lemon juice provides a wonderful spread for homemade corn tortilla chips, a great dip for fresh veggies and a wondrous blop of goodness on top of a special quesadilla. Like the one I cooked for dinner tonight, for example. Sauteed shrimp with a bit of olive oil and hot Spanish paprika on top of refried black beans flavored with ground cumin and ground chipotle pepper topped with caramelized onions, flipped back and forth on a hot griddle, served with a bit of sour cream.
Hey, it’s Monday. You need to start the week off with a bang, right?
Adapted from Martha Rose Shulman’s Mexican Light
4 large fresh tomatillos, roasted in the oven until they blacken, cooled and peeled
1 large spoonful garlic confit
Fresh cilantro to taste
4-5 sliced pickled jalapeno slices
A good squeeze of fresh lemon juice
Coarse salt and freshly ground black pepper
1 large ripe avocado, peeled and diced
Put the roasted tomatillos, garlic confit, cilantro, and jalapeno slices in blender and combine til smooth.
Add to diced guacamole in bowl and season with coarse salt and freshly ground black pepper. Then squeeze the lemon (half a large lemon) over. Stir gently.
Makes about 1-/1-2 cups.
Click here for a printable recipe!
One Year Ago on Feeding Groom