Guacamole With Roasted Tomatillos Chipotle Peppers Recipe 445

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CREAMY TOMATILLO AVOCADO SAUCE



Creamy Tomatillo Avocado Sauce image

A mashup of two Mexican staples - salsa verde and guacamole - this fiery green sauce will bring your favorite savory dishes to life.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 4 husked and rinsed tomatillos in a pot of water, 5 minutes. Puree 1/2 cup chopped cilantro, 1/2 cup chopped white onion, 1 chopped jalapeno and a splash of the tomatillo cooking water in a blender. Drain the tomatillos, add to the blender and pulse. Add 2 chopped avocados and 1 teaspoon kosher salt and pulse. Season with more salt to taste.

GUACAMOLE WITH ROASTED TOMATILLOS



Guacamole with Roasted Tomatillos image

Categories     Condiment/Spread     Broil     Cocktail Party     Super Bowl     Vegetarian     Quick & Easy     Cinco de Mayo     Buffet     Lime     Avocado     Hot Pepper     Healthy     Vegan     Tomatillo     Cilantro     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 6

12 medium tomatillos (about 1 1/4 pounds), husked, rinsed
1/2 cup finely chopped white onion
1/2 cup finely chopped fresh cilantro
4 serrano chiles, seeded, minced (about 2 tablespoons)
2 tablespoons fresh lime juice
2 pounds avocados (about 3 large), peeled, pitted, coarsely chopped

Steps:

  • Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.
  • Combine onion, cilantro, chiles, and lime juice in large bowl. Add roasted tomatillos and any juices from baking sheet to onion mixture. Using fork, mash coarsely. Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain. Season guacamole to taste with salt. (Can be made 4 hours ahead. Cover and chill.)

TOMATILLO GUACAMOLE



Tomatillo Guacamole image

Not only does this dip have a kick, it's vibrant color will allure any adventurous taste buds. The first time I served this dip, it was gone in the 15 minutes.

Provided by TCOOPER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 avocados - peeled, pitted, and mashed
3 tomatillos, husked and chopped
1 red onion, finely chopped
3 roma (plum) tomatoes, seeded and chopped
1 tablespoon lime juice
1 teaspoon red pepper flakes
3 drops hot pepper sauce
salt and pepper to taste

Steps:

  • In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 6.5 g, Fat 7.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 10.6 mg, Sugar 1.5 g

CHIPOTLE'S GUACAMOLE RECIPE



Chipotle's Guacamole Recipe image

I'm told this is the guacamole from Chipotle's. I'm also told that Haas avocados are the key, but I really have no idea if that's a set in stone fact. I've never had Chipotle's guacamole, as there are none near me, but I have had this, and I sure do like it, no matter who came up with it.

Provided by Iowahorse

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

1 large ripe Hass avocado, pitted and peeled
2 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 cup finely chopped red onion
2 garlic cloves, finely minced
1 serrano chili, seeded and chopped
1/4 teaspoon salt

Steps:

  • Mash up avocado with a fork.
  • Add lime juice.
  • Add all other ingredients and blend well.
  • Serve with tortilla chips.

Nutrition Facts : Calories 257.1, Fat 21.1, SaturatedFat 2.9, Sodium 596.6, Carbohydrate 18.8, Fiber 10.4, Sugar 2.6, Protein 3.7

TASTY TOMATILLO GUACAMOLE



Tasty Tomatillo Guacamole image

A flavorful guacamole that's easy to adjust to your heat or taste preferences. A little untraditional to make, but won't stay around long. Great with fresh tortilla chips or as a condiment on many Latin dishes.

Provided by Keiko

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 25m

Yield 24

Number Of Ingredients 9

6 fresh tomatillos, husks discarded and tomatillos rinsed
1 white onion, quartered
2 cloves garlic
2 jalapeno peppers, seeded if desired
1 ½ cups water, or amount to cover
salt to taste
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice, or to taste
3 ripe avocados, halved lengthwise and pitted

Steps:

  • Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
  • With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
  • Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 3.7 g, Fat 3.8 g, Fiber 2.1 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 1 g

TOMATILLO GUACAMOLE



Tomatillo Guacamole image

This is a guacamole with a punch. The roasted tomatillos blended with hot chilies add acidity and spice to the creamy avocados. It has the luxuriousness of guacamole at just over half the calories.

Provided by Martha Rose Shulman

Categories     easy, dips and spreads, appetizer

Time 20m

Yield 1 1/2 cups, serving six

Number Of Ingredients 6

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

Steps:

  • Preheat the broiler. 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.
  • 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 with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 291 milligrams, Sugar 2 grams

TOMATILLO GUACAMOLE



Tomatillo Guacamole image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.

CHARRED TOMATILLO GUACAMOLE



Charred Tomatillo Guacamole image

Categories     Condiment/Spread     Vegetable     Appetizer     Broil     Super Bowl     Avocado     Hot Pepper     Summer     Tomatillo     Cilantro     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
2 large California avocados (1 lb total)

Steps:

  • Preheat broiler.
  • Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
  • Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
  • Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

THREE-PEPPER GUACAMOLE



Three-Pepper Guacamole image

If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. - Laura Levy, Lyons, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 10

3 tablespoons plus 1/4 cup minced fresh cilantro, divided
4 tablespoons finely chopped onion, divided
3 tablespoons minced seeded jalapeno pepper
1 tablespoon minced seeded serrano pepper
2 to 3 teaspoons chopped chipotle pepper in adobo sauce
3 garlic cloves, minced
1/2 teaspoon salt
4 medium ripe avocados, peeled and cubed
1/3 cup finely chopped tomatoes
Tortilla chips

Steps:

  • In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips.

Nutrition Facts : Calories 76 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GARLIC CHIPOTLE GUACAMOLE RECIPE BY TASTY



Garlic Chipotle Guacamole Recipe by Tasty image

Here's what you need: avocados, garlic, medium roma tomato, chipotle pepper in adobo sauce, lime, salt, pepper, tortilla chip

Provided by Matthew Johnson

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 8

2 avocados, pitted, peeled, and diced
10 cloves garlic, roasted and chopped
1 medium roma tomato, seeded and diced
2 cans chipotle pepper in adobo sauce, minced
1 lime, juiced
salt, to taste
pepper, to taste
tortilla chip, for serving

Steps:

  • In a medium bowl, combine the avocado, roasted garlic, tomato, chipotle peppers, lime juice, salt, and pepper. Mix together until fully incorporated.
  • Serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 76 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, Sugar 1 gram

ROASTED TOMATILLO GUACAMOLE



Roasted Tomatillo Guacamole image

Make and share this Roasted Tomatillo Guacamole recipe from Food.com.

Provided by Ceezie

Categories     Vegetable

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 9

1 -2 fresh jalapeno, stems removed, and chiles halved and seeded
1/2 medium white onion, peeled
1 garlic clove, peeled
1 tomatillo, papery skin removed
1 avocado, peeled and cut into chunks
1 tablespoon lime juice (plus (to taste)
1/3 cup loosely packed cilantro leaf, chopped
1/2 teaspoon salt (plus (to taste)
1/4 cup water

Steps:

  • In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
  • In a blender, whirl the vegetables with water until blended but still chunky.
  • Add avocado and lime juice; pulse until blended.
  • Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.

GUACAMOLE WITH ROASTED TOMATILLOS & CHIPOTLE PEPPERS RECIPE - (4.4/5)



Guacamole with Roasted Tomatillos & Chipotle Peppers Recipe - (4.4/5) image

Provided by SpartyGreenMom

Number Of Ingredients 9

4 avocados
4 tomatillos, roasted
4 cloves garlic, roasted
2 tablespoons cilantro, chopped
2 chipotle chiles
1 small lime squeezed
1/2 tablespoon cumin
1/2 small red onion
salt, to taste

Steps:

  • Remove the leafy outside of the tomatillos and rinse under some warm water to remove the sticky outside. Peel the garlic cloves as well, but leave them whole. Turn on your broiler in the oven to 500°F and insert the tomatillos and garlic to roast. This should take about 5 to 7 minutes. Afterward, peel the avocado removing the dark green skin. Remove the pit (Quick tip here, if you store avocado with the pit after opening it, it will stay greener longer and keep longer). Put everything in the food processor including the garlic and tomatillos and mix/chop until right before the avocado is smooth as you want a bit of chunk to it. TIPS: These chiles do have a bit of heat, so if you don't like spicy foods, remove the pepper seeds from the dish. The seeds in peppers are where the real heat is. You remove the seeds and you get the same great smoky flavor without the heat (forgive the pun). Next, the acid from the tomatillos and lime will keep this dish very green. Avocado tends to turn dark green as it oxidizes. This dish stayed in our refrigerator for three days and looked as fresh as the day I made it. We ate the guac with healthy corn tortilla chips.

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