Tomatillo-Poblano Guacamole
Roasted tomatillos and poblano peppers give this guacamole deep flavor with a little kick!
Servings: 8
Ingredients
- 1 large poblano chile
- 3 medium tomatillos husks removed
- 1 small white onion minced
- 1 garlic clove grated on a microplane
- ¼ cup chopped cilantro or more to taste
- 1 tablespoon freshly squeezed lime juice about 1/2 of a lime
- 3 large Hass avocados peeled, pitted, and diced
- Kosher salt and freshly ground black pepper to taste
- Habanero hot sauce to taste optional
Instructions
- Place the oven rack on the highest position and preheat the broiler. Place the poblano and tomatillos on a baking sheet and broil, turning once, until the the tomatillos and poblano are lightly browned.
- Transfer the poblano to a small bowl, cover with plastic wrap, and allow to rest for 5 minutes. Transfer the tomatillos to a food processor and purée. Pour the tomatillo purée into a medium bowl. Peel the skin off the poblano and remove the stem and seeds. Cut the poblano into ¼-inch dice and add to the tomatillo purée.
- Add the onion, garlic, cilantro, lime juice, and half of the diced avocado to the tomatillo/poblano mixture. Mash the ingredients well with the back of a fork. Fold in the remaining avocado and season generously with salt. Season with freshly ground black pepper and habanero sauce. Enjoy!
Nutrition
Calories: 134kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 452mg | Fiber: 6g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg
