Tomatillos, also called Mexican green tomatoes, belong to the nightshade family. They resemble small green tomatoes except that the tomatillo has a papery husk. Look for firm fruit with dry, intact husks when making this guacamole dip.
Skinny Dippers: Baked Tortilla Chips, Crudités, Poached Shrimp
Adapted from "Skinny Dips" by Diane Morgan.
Back To Avocado 101!
- 4 tomatillos, papery husks removed, halved lengthwise
- 2 large plum tomatoes, cored, halved lengthwise, and seeded
- 2 teaspoons canola oil
- 2 large hass avocados, halved, pitted, and peeled
- ½ cup/30 grams chopped cilantro/fresh coriander leaves
- ¼ cup/35 grams diced red onion
- 3 Serrano chiles, seeds and ribs removed, minced
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher or sea salt
Prepare a medium-hot fire in a charcoal grill/barbecue, preheat a gas grill/barbecue on medium-high, or place a stove-top 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-inch 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.