Tomatillos, also called Mexican green tomatoes, belong to the nightshade family. They resemble small green tomatoes except that the tomatillos have a papery husk. Look for firm fruit with dry, intact husks.
NotesDip Do-Ahead: This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day In advance. Place a piece of plastic wrap/cling film directly on the surface of the guacamole. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.
Handling and Cutting Fresh Chiles:
Buy disposable surgical gloves at the pharmacy and wear them when you work with chiles. They will keep the caustic compound (capsaicin) naturally present in chiles from irritating your skin—and from burning your eyes if you accidentally rub them after handling chiles.
Total Timeunder 1 hour
OccasionCocktail Party, Family Get-together, game day
Recipe Courseappetizer, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecreamy, herby, smoky, tart
Type of Dishdip/spread
- 4 tomatillos, papery husks removed, halved lengthwise
- 2 large plum tomatoes, cored, halved lengthwise, and seeded
- 2 tsp canola oil
- 2 large hass avocados, halved, pitted, and peeled
- ¼ cup (30 g) chopped cilantro/fresh coriander leaves
- ¼ cup (35 g) diced red onion
- 3 serrano chiles, seeds and ribs removed, minced (see Notes)
- 2 tbsp fresh lime juice
- ½ tsp kosher or sea salt
- Baked tortilla chips, crudités, poached shrimp
Prepare a medium-hot fire in a charcoal grill/barbecue, pre-heat a gas grill/barbecue on medium-high, or place a stovetop ridged grill pan over medium-high heat.
Brush the tomatillos and tomatoes with the oil. Place the tomatillos and tomatoes, cut-side down, directly over the fire. Cover the grill and cook, turning once, until dark brown grill marks appear and they are tender, about 3 minutes per side. Transfer to a cutting board and cut into ½-in (12-mm dice). Set aside.
In a medium bowl, mash the avocados until chunky. Add the grilled tomatillos and tomatoes. Fold in the cilantro/fresh coriander, onion, serrano chiles, lime juice, and salt. Transfer to a serving bowl and serve immediately.
2010 Diane Morgan