- TOTAL TIME: 30 MIN
- SERVINGS: 6
In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango or papaya would lighten it even more. This dip deserves the best homemade, oven-baked tortilla chips: Cut stacked corn tortillas into wedges, spray or brush them lightly with oil, then bake at 375° until curled and crisp.
- 1 large poblano chile
- 4 medium tomatillos, husked
- 1 small onion, minced
- 1 garlic clove, minced
- 1/4 cup chopped cilantro, plus 1 tablespoon leaves for garnish
- 1 tablespoon fresh lime juice
- 3 Hass avocados, diced
- Salt and freshly ground pepper
- Baked tortilla chips, for serving
- Preheat the broiler. Put the poblano on a baking sheet and broil as close to the heat source as possible, turning once, until charred all over, about 4 minutes. Transfer the poblano to a small bowl, cover tightly with plastic wrap and let stand for 5 minutes. Rub the skin off of the chile with a paper towel and discard the stem and seeds. Cut the poblano into 1/4-inch dice. Transfer all but 1 tablespoon to a medium bowl.
- In a metal baking pan, broil the tomatillos, turning once, until lightly browned, about 3 minutes. Transfer the tomatillos to a food processor and puree.
- Add the tomatillo puree to the diced poblano along with the onion, garlic, chopped cilantro, lime juice and half of the avocado; mash well with a fork. Add the remaining avocado and mash lightly. Season with salt and pepper. Transfer the guacamole to a serving bowl and top with the reserved 1 tablespoon of diced poblano and the cilantro leaves. Serve right away with baked tortilla chips.