Roasted Tomatillo Guacamole

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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For the Guacamole:
2 large avocados
1 recipe Roasted Salsa Verde (see below)
1/4 cup diced purple onion
1 roma tomato, deseeded and diced
salt and pepper, to taste

For the Salsa Verde:
4 medium sized tomatillos, husks removed, washed and halved
1 – 2 poblano peppers
1 jalapeno, seeds removed for milder flavor
1 handful cilantro, about 1/3 – 1/2 cup packed leaves
juice of half a large lime
1/4 teaspoon ground cumin
salt and pepper, to taste


For the Tomatillo Guacamole:
Mash the avocados. Stir in the diced onion, tomato, 1 batch of salsa verde, and season to taste with salt and pepper. Serve.

For the Roasted Salsa Verde:
Preheat oven to 425 degrees F. (Toaster ovens work great in the summer) Remove the skins from the tomatillo. Discard. Wash the tomatillo to remove the sticky residue. Cut in half. Place cut side down on a baking sheet. Drizzle with a small amount of olive oil. Roast at 425 degrees F until tomatillos are soft and slightly blistered.

Roast the poblano pepper. You can roast it with the tomatillos.

In a blender or food processor, puree the tomatillos, poblano pepper, jalapeno (remove the seeds for milder taste), cilantro, lime, cumin, salt and pepper. Blend till smooth. Serve with chips for Roasted Salsa Verde, or proceed to make guacamole.