We've got tomatillos and poblanos really coming in now up in my mom's garden. Both take on amazing flavor when you blacken them outside on the grill, making this garlicky guacamole perfect for a backyard barbecue. The poblanos add chile flavor without adding much heat, so this is a nice substitute for traditional jalapeno guac if you want something milder.
In addition to the grill, a food processor is your friend here. I think my start-to-finish time was 20 minutes.
Grilled Tomatillo Guacamole
© 2009 by Alexis McKinnis
Makes about 3 cups
1/2 pound fresh tomatillos, husked and soaked to remove stickiness
2 large poblano chiles
2 cloves garlic, unpeeled
1/4 cup cilantro leaves, loosely packed
juice of 1/2 lime
1/2 teaspoon sea salt
Over a very hot grill or under the broiler, char tomatillos, poblanos and garlic until black on all sides, being careful not to cook through. To loosen poblano skins, transfer them to a large zipper plastic bag and seal it. Quarter tomatillos and puree in food processor until saucy, leaving a few chunks for texture. Remove poblanos from plastic bag and peel off charred skins.* Remove stems and seeds from poblanos. Remove skin from garlic. Roughly chop poblanos and garlic, then finish to a fine dice in food processor with tomatillos, adding cilantro for the last few seconds. Transfer tomatillo mixture to medium bowl and mash in the avocados, lime juice and salt. Serve immediately or cover tightly in refrigerator until ready to serve.
*Poblano skins are bitter and must be removed. The easiest way I've found to do it is to char them on a really hot grill or under the broiler, then rub off the skins off with a wet paper towel. In moments of frustration, I'll sometimes run them between my hands under the kitchen faucet.