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Charred Tomatillo Guacamole

Adapted from Gourmet Magazine August 2000

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 c. finely chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
2 large California avocados (1 lb total)

Broil tomatillos in a shallow baking pan 4 inches from heat for 7-10 minutes or until tops are charred. Flip tomatillos and char other side.

Mix together onion, chiles, cilantro, salt and pepper in a serving bowl. Add charred tomatillos and mash to form a coarse paste.

Pit and peel avocados, add to mixture and mash until incorporated.