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Salt and pepper, to taste
Cut the avocado in half and remove the pit. Peel the skin off. Then, slice the avocado. Transfer to a food processor.
Remove the skin from the tomatillo. Wash carefully to remove the stickiness. Roughly chop the tomatillo and add to the food processor.
Add the lime juice, jalapeno and salt and pepper to the food processor. Pulse until smooth.
Transfer to a serving bowl and serve. Alternatively, this can be tightly covered and refrigerated until ready to use.
More About This Recipe
- Is it snack time?
When kids hop off the bus at the end of a long day, they need a little something to revive them so that they can keep going for the rest of the day. And hey, there is nothing wrong with a small snack.
When I was a little girl, I would get off the school bus at my grandparent's house and head inside for my afternoon snack. It was a glorious thing. I'd sit on a stool at the coffee table, eating cheesy crackers or snack cake with a soft drink. After a long day of school, it was positively relaxing.
That's why my kids get a very similar setup for their after-school snack. I've traded the soft drink for water or homemade iced tea, but the premise is the same and they love it.
As for the snack itself, I love surprising them with something special.
My kids are avocado-obsessed, so anything made with avocados is a huge hit. Heck, avocados alone are a hit ... And I can't blame them. I love them too. The kids adore my Tomatillo Guacamole, a fabulous and easy guacamole made with tomatillo, avocado, lime juice and jalapeno. It's tangy, but with that lovely creaminess from the avocados. Delish.
It's so easy that you can whip it up in five minutes at 2 p.m. and have it ready for when the kids come home. Serve it with tortilla chips or sliced up veggies.
Of course, sometimes something sweet is what everyone wants. In that case, Chocolate Chip Cookies with a Hint of Oats is perfect. These hearty cookies are mouthwateringly good -- and they can even be transformed into ice cream sandwiches or stuck into sundaes (you know, if it's really a big treat day). Maybe it's June Cleaver-ish of me, but the idea of pulling freshly baked cookies from the oven as my son walks in the door from school really appeals to me.
But sweet doesn't have to mean cookies and cake. My kids adore smoothies like my Banana Pineapple Smoothies. Filled with delicious fruit, this cool smoothie takes just minutes to whip up.
A few more ideas?
Cubed fruit and cheese plate with a fancy toothpick for stabbing
Apple wedges with peanut butter or honey
Toast spread with a little peanut butter and chocolate hazelnut spread
Yogurt with a sprinkling of chocolate chips, granola or something of the like
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.
3 Secret Ingredients Take Your Guacamole From Good to Best Effin' Ever
Are you ready to make the best guacamole of your life? I mean, really? Start with two secret ingredients in this guacamole recipe I recently discovered in a tomatillo salsa from The Love & Lemons Cookbook by Jeanine Donofrio. They would be: a pinch of sugar and broiled tomatillos. Just as Italian cooks may add a tiny bit of sugar to a tomato sauce to soften the acidic, edgy flavors, so does Jeanine for all of her salsa recipes. It's genius. The broiled tomatillos themselves offer a very different flavor than tomatoes. They have an earthy, comforting flavor that is reminiscent of warm corn tortillas. Dare I say I prefer tomatillos to tomatoes?
The last secret ingredient is one I thought of on the fly. I almost always run citrus fruit through a microplane before juicing it, because the zest is full of flavor, even more so than the juice. Guac recipes usually call for lime juice, but I've never attempted to make guac with lime zest. This time around I did, and I have to say I'll never go back. The guac bursts with limey flavor and finishes super smoothly. There's no bitterness or sour finish, just good guac that goes down almost too easily. Get ready to triple this recipe!
Roasted Tomatillo Guacamole
Amount Per Serving Calories 16 Calories from Fat 75 % Daily Value * Total Fat 1.3g 2 % Saturated Fat 0.2g 1 % Cholesterol 0.0mg 0 % Sodium 50mg 3 % Total Carbohydrate 1.2g 1 % Dietary Fiber 0.3g 2 % Protein 0.2g 1 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tomatillo Guacamole Salsa
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Tangy tomatillos and rich avocados are natural balancers, the yin and yang of the Mexican salsa universe. Here, broiled tomatillos meet up with serrano chiles, onion, and cilantro in the blender, where they encounter lime and avocado for a brief whirl. Spoon this salsa liberally on tacos, chips, or chilaquiles as the perfect dip to take the edge off hunger—with the help of beers or margaritas, of course.
This recipe was featured as part of our 3 Party Salsas in 30 Minutes project.
- 1 Turn on the broiler. Remove the husks from the tomatillos, halve them, and arrange them cut-side up on a baking sheet. Broil until soft, about 8 to 10 minutes. Transfer to a platter and refrigerate so they cool quickly. While they’re cooling, start chopping.
- 2 Cut the serranos into medium dice. Transfer to a small bowl.
- 3 Chop the cilantro so that it’s medium to fine and transfer to another bowl.
- 4 Medium-dice the onion and transfer it to a bowl.
- 5 Cut the avocados in half lengthwise, then peel and pit them.
- 6 Retrieve the cooled tomatillos from the fridge and drain in a strainer (save the juices for another use or just discard them). Add the drained tomatillos to a blender with the avocado halves, diced serranos and onion, chopped cilantro, the juice of 1 lime, and 1 teaspoon of the salt.
- 7 Pulse the motor—the texture should be mostly smooth but with small bits.
- 8 Taste and season with additional salt and lime juice as necessary. Serve with chips and enjoy.
Roasted Tomatillo Guacamole with Crunchy Chicharron
Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Remove the pit, then scoop the flesh from each half into a large bowl. Add the Tomatillo Salsa and coarsely mash the avocados and salsa together with an old-fashioned potato masher, large fork or back of a large spoon.
Scoop the chopped onion into a strainer, rinse under cold running water, shake off the excess and add to the bowl along with the cilantro. Stir everything to combine, taste and season with salt, usually about 1 teaspoon. If not serving right away, cover with plastic wrap directly on the surface of the guacamole and refrigerate.
To serve, chop the chicharrón into ¼-inch pieces (as a variation I sometimes “shave” the chicharrón into shards by thinly slicing it) and sprinkle it over the guacamole. Sprinkle with the cheese, then drizzle with the hot sauce.
Remove the little “button” at the stem (pointy) end of each avocado. Cut around the pits,
starting at the stem end, continuing to the blossom (bulbous) end, then coming back up to the stem end again. Twist the two halves apart, then remove the pits (either with a spoon or by wedging the knife blade into the pit and twisting to dislodge it). With a large spoon, scoop the flesh from the skin into a bowl. With an old-fashioned potato masher, a large fork or the back of a large spoon, roughly mash the avocado. (For wonderful guacamole texture, I like to see distinctive pieces of unmashed avocado in the mix.)
Season with salt and lime juice: start with a scant teaspoon of salt and a tablespoon of lime, gently stir them in, then taste and continue adding salt and lime until the avocado tastes like the best avocado you’ve ever had. Avocados have very little natural sodium and no acid to speak of, so adding just the right amount of both those flavors will “complete” the avocados’ flavor.
Scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess
water, then add the minimum measurement to the bowl, along with the minimum
measurement of tomato, chile and cilantro. Stir everything gently together, then taste and add more until you achieve your perfect guacamole.
You’re ready to scoop your guacamole into a bowl, garnish it with additional cilantro (or
radishes or a little fresco cheese, among many choices) and serve it as a condiment for tacos or with tortilla chips or sliced vegetables as a dip.
Tomatillo Guacamole - Recipes
It’s pretty hard to get a perfectly ripe avocado at the grocery store. But a trick I learned for speeding up the ripening process is to put them in paper bags with apples or bananas. Those fruits release ethylene gas, which can help soften rock-hard avocados.
2 tablespoons diced red onion
3 tablespoons fresh lime juice
3 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt, or more to taste
3 tablespoons Cotija cheese (optional, see note)
With a sharp knife, cut the avocados in half lengthwise. Remove the pit and, with a spoon, scrape the flesh into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms. Add the onion, lime juice, cilantro, tomatillo, and salt and stir to combine. Chop the reserved avocado into 1/4-inch dice, and add to the mashed avocado, mixing gently, and seasoning with more salt, if needed.
Transfer the guacamole to a serving bowl and garnish with the cheese.
Note: What is Cotija cheese? An aged cow&rsquos milk cheese named after the town of Cotija in Mexico, Cotija is white and has a dry and crumbly texture. Salty and strongly flavored, Cotija does not melt and is often served crumbled on top of dishes. It&rsquos nicknamed the &ldquoParmesan of Mexico.&rdquo Look for it at well-stocked international grocers, and at Mexican supermarkets.
Fresh guacamole is a classic go-to party food, and a true crowd-pleaser. It's simple, nutritious, and easy to prepare. Change up the usual flavor profile with this recipe which gets added tang from the green tomatillos!
Tip: Though there’s no real way to keep guacamole from turning brown eventually, you can slow the process by placing a layer of plastic wrap directly over the top of the guacamole, and by keeping it cold—even while serving.
Guacamole with Tomatillo and Queso Fresco
Recipe adapted from José Andrés, China Poblano, Las Vegas
Yield: 4 servings
1 tablespoon finely chopped red onion
1 tablespoon finely chopped Serrano chile (seeds optional)
1 tablespoon finely chopped fresh cilantro
2 medium, ripe avocados, pitted
1 to 2 tablespoons crumbled queso fresco
1 tablespoon finely diced fresh tomatillo (from about ½ tomatillo)
1. In the bowl of a mortar, combine the red onion with the Serrano chile, cilantro and 1 teaspoon of salt. Add 2 teaspoons of lime juice and grind the mixture with a pestle until combined.
2. Using a spoon, remove the flesh from the avocados and add to the mortar. Mash the avocado slightly and gently blend the guacamole together. Season to taste with salt and additional lime juice, if needed.