Recipe information
Total Time
30 minutes
Yield
Makes about 3 1/2 cups
Ingredients
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)
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Preparation
Step 1
Preheat broiler.
Step 2
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.
Step 3
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.
Step 4
Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.