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Sauces & Seasonings
Mexican
About 2 cups
55 minutes
15 minutes
4 Tomatillos, paper husks removed
1 tablespoon extra virgin olive oil
4 organic avocados, peeled and seed removed
3 Key limes, juiced
1/2 cup white onions, diced small
2 Habanero Chiles, stemmed and minced
1/4 cup organic cilantro, minced
1 large organic tomato, seeded and diced small
1/2 teaspoon kosher salt
Fresh ground pepper to taste
Preheat oven to 425 degrees.
Place tomatillos in a roasting pan, drizzle with olive oil and season with salt and pepper.
Place in the oven and cook until the skin is charred. When done, remove from the oven and let cool.
Place avocados in a large bowl and mash them with a fork or potato masher.
Stir in the lime juice.
Chop the tomatillos and add to the bowl.
Add the rest of the ingredients and mix well. Adjust the seasonings.
Chill for 30 minutes and serve with tortilla chips.
To make the guacamole less hot, remove the seeds from the habanero chiles before chopping them. And, as always, wear gloves when handling chiles.
