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Tomatillo Guacamole Recipe

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This recipe for Tomatillo Guacamole, by , is from Cheryl & Mark Reid, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helene Reid Mom
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large poblano chile
4 medium tomatillos, husked
1 small onion, minced
1 garlic clove, minced
1/4 c chopped cilantro, plus 1 tbsp leaves for garnish
1 tbsp fresh lime juice
3 Hass avocados, diced
Salt & freshly ground pepper
Baked tortilla chips, for serving

Directions:
Directions:
Preheat the broiler. Put the poblano on a baking sheet and broil as close to the heat source as possible, turning once, until charred all over, about 4 minutes. Transfer the poblano to a small bowl, cover tightly with plastic wrap and let stand for 5 minutes. Rub the skin off of the chile with a paper towel and discard the stem and seeds. Cut the poblano into 1/4-inch dice. Transfer all but 1 tablespoon to a medium bowl.

In a metal baking pan, broil the tomatillos, turning once, until lightly browned, about 3 minutes. Transfer the tomatillos to a food processor and puree.

Add the tomatillo puree to the diced poblano along with the onion, garlic, chopped cilantro, lime juice and half of the avocado; mash well with a fork. Add the remaining avocado and mash lightly. Season with salt and pepper. Transfer the guacamole to a serving bowl and top with the reserved 1 tablespoon of diced poblano and the cilantro leaves. Serve right away with baked tortilla chips.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Cheryl gave me this recipe and it is delicious. It should be in the cookbook.

 

 

 

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