Friday, May 13, 2011

Roasted Tomatillo Guacamole

Last night I had the pleasure of hosting a girl I babysat in high school for dinner. She is no longer the little 7 year old girl, but a successful junior in college! Where did time go?? We spent the better part of three hours catching up and learning about what is going on in each others lives. Let me tell you, any 19 year old who can hold their own for three hours in a conversation with Robert is one well spoken and dare I say brave young lady!

I decided to make this guacamole to serve as the appetizer for our taco dinner. This has quickly become one of my go to guacamole recipes. One main benefit to this guacamole as opposed to the more standard variety is the acid in the tomatillos and lime juice serve to preserve the green color in the avocados far longer than any other guacamole. Which is great, since this recipe always makes more than we can eat in any one sitting.

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Roasted Tomatillo Guacamole

5 medium tomatillos, husked
3 large avocados
2 jalapenos, seeded and diced
1/2 cup chopped cilantro
2 tablespoons lime juice
1/2 teaspoon black pepper
1 teaspoon garlic salt

Preheat oven to 375 degrees. Remove the tomatillos from their husk, rinse and place on a foil lined baking sheet and cook for 25 minutes, rotating half way through.
Remove the avocados from their skin and remove the pit.
Coarsely chop and place in a large bowl.
Using a fork, mash until the texture is smooth.
Add the chopped cilantro, jalapenos, lime juice, garlic salt and pepper.
Remove the tomatillos from the oven and coarsely chop.
Add to the avocados and stir to combine.
Transfer to your serving dish and enjoy.
Source: Adapted from Peace Meals

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