I never knew what to do with tomatillos, the firm, tart relative of the tomato with the delicate husk. When my family bought a farm share last summer I sadly watched our little collection of tomatillos rot for lack of a decent recipe to use them in. However, that won't happen this summer because I just discovered a great way to use tomatillos in guacamole. Roasting the tomatillos brings out the sweetness, but they still remain a bright flavor when added to creamy avocado.
7 green tomatillos
1/2 red onion, minced
2 serrano chiles, seeded and chopped, or leave the seeds in if you can handle the heat
Handful of cilantro, chopped
1 tsp salt
3 ripe, medium sized avocados
Juice of 1 large lime
1 small tomato, seeded and chopped
Peel the husk off of the tomatillos, cut the stem end off and roast at 400° till the tomatillos are soft and golden brown. Put them in a bowl and mash well with a fork. Add the onion, chiles, cilantro and salt and mash those as well. If you have a pestle you can use that to really form a paste, but otherwise a fork is fine. Add the avocado and mash lightly, incorporating the paste with the avocado. Add your lime juice and stir well, and finish by stirring in the seeded and chopped tomatoes. You can omit the tomatoes if you don't want chunks in your guacamole, but I happen to like that. Serve with tortilla chips, or with tacos, or as a healthy condiment on sandwiches.
Do you have any recipes that use tomatillos? Please share!