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yield Makes about 3 1/2 cups
active time 30 minutes
total time 30 minutes
6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
2 large California avocados (1 lb total)
Optional:
chopped garlic
diced tomatoes
lime juice
Preheat broiler.
Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are golden brown or charred, 7 to 10 minutes (depending on your taste). Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.
cooks' notes:
·Seed about half of chiles for moderately spicy guacamole, all of them for mild.
Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.
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