Tomatillo and Poblano Guacamole

With the Super Bowl just around the corner, I thought I would share this recipe that we enjoyed this past Sunday. Just looking at it makes me forget that we are in the midst of a blizzard warning/worst winter storm in Chicago history–my snow shovelin’ back already hurts!

I have been making this guacamole ever since I saw it in the August 2006 issue of Food & Wine. I love it because it is different from the standard guacamole with tomatoes (I have one of those recipes too) and is equally delicious, if not more so. The roasted tomatillos make it tangy yet sweet, the roasted poblanos add just a hint of heat, and the garlic lends it real depth of flavor. I also add a bit of habanero hot sauce for an extra kick.

You can use this guacamole in tacos, burritos, or salads. But to really appreciate all the flavors, I think the best way to enjoy it is simply to scoop it up with a crunchy, salted tortilla chip. It is creamy, crunchy, and oh-so delicious!

My favorite tortilla chips: El Milagro “totopos” Homestyle Corn Chips

My favorite habanero hot sauce: El Yucateco Green Habanero

Tomatillo-Poblano Guacamole

By Nicole Prep: 10 minsCook: 10 minsTotal: 20 mins Servings: 8 Roasted tomatillos and poblano peppers give this guacamole deep flavor with a little kick!

Equipment

• Mini food chopper
• 17.9-inch x 12.9-inch rimmed baking sheet

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 

1. 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.
2. 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.
3. 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

Nutrition information is automatically calculated, so should only be used as an approximation.