Tomatillo Guacamole

Greetings CSAers. I fear my half-Puerto Rican heritage may be revoked for presenting such a hippified version of black beans. But I made a tomatillo guacamole and couldn’t just present that alone.

The recipe comes from the New York Times, and I used half the amount of tomatillos (and only 1 avocado) because that’s what I got for a half-share. It was fine though. Be sure not to skimp on the lime juice, as it adds an important citrusy zing.

1/2 pound fresh tomatillos, husked
1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
10 cilantro sprigs, plus additional leaves for garnish
Salt to taste
2 small or 1 1/2 large ripe avocados
1 tablespoon freshly squeezed lime juice

1. Preheat the broiler (I used my toaster oven). Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée. (Note: Mine came out very liquidy but still mixed well with the avocados).

2. Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve.

In the remote chance you are interested in what I did with the black beans, this is an excellent way to use odds and ends of vegetables:

1 green bell pepper
1 yellow onion
1 or 2 clove(s) garlic
1 can black beans
1 bay leaf
tomato paste (to taste)
salt (to taste)
Any number of vegetables – I used a carrot, ear of corn, handful of frozen peas, and a handful of spinach

Rough chop all vegetables. Fry the pepper in cooking oil of your choice until it starts to brown and add the onion. Cook until the onion is translucent then add the garlic and cook about 2 minutes. Add tomato paste, carrots, bay leaf and salt. Let brown a few more minutes. Add can of beans, corn and peas. Lower heat to medium low and let simmer until flavors start to meld. Add spinach just before serving. Adjust salt to taste.

In the above picture, I sprinkled sharp cheddar on top of the beans before serving.


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