This guacamole packs a punch. To the creamy avocados, roasted tomatillos mixed with fiery chiles give acidity and spice. This is most likely one of the most opulent guacs you’ll ever make, and we guarantee you’ll love it! This recipe can be kept in the refrigerator for a few hours, but it’s best served right away.
Makes 4 large servings
2 large ripe avocados
2 tomatillos or green tomatoes
1 jalapeño or 2 green chilies, roughly chopped up
1 bunch of coriander sprigs
Salt to taste
2 tablespoon lime juice
2 tablespoon Extra virgin Olive Oils
Your tomatoes should be charred. Preheat the oven to broil. Place the tomatillos stem side down on a baking sheet covered with foil. Place under the broiler on the highest rack for two to five minutes, or until one side is blackened. Turn over and broil for another two to five minutes, or until the other side is blackened. Remove the pan from the heat and pour the contents into a blender, along with any juice that has collected on the baking sheet. To make a coarse purée, combine the chilies, cilantro sprigs, and salt in a blender.
Twist the two sides apart after cutting the avocados in half. Scoop the flesh into a basin or the mortar and pestle’s bowl. Using a fork or pestle, mash the ingredients together with a touch of olive oil. Because you want to keep some texture, don’t use a food processor or a blender. Combine the lime juice, tomatillo mixture, and salt to taste in a large mixing bowl.
Garnish with a little more coriander and sprinkle of crunchy salt.