- Rating:
- Servings:
- 12
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 4 Tomatillo paper husks removed
- 1 tablespoon Extra Virgin Olive Oil
- 4 Organic Avocado peeled and seed removed
- 3 Key Limes juiced
- 1/2 cup White Onions diced small
- 2 Habanero Chile stemmed and minced
- 1/4 cup Organic Cilantro minced
- 1 large Organic Tomatoes seeded and diced small
- 1/2 teaspoon Kosher Salt
- Fresh Ground Pepper to taste
Directions
Preheat oven to 425 degrees.
Place tomatillos in a roasting pan, drizzle with olive oil and season with salt and pepper. Place in the oven and cook until the skin is charred. When done, remove from the oven and let cool.
Place avocados in a large bowl and mash them with a fork or potato masher. Stir in the lime juice. Chop the tomatillos and add to the bowl. Add the rest of the ingredients and mix well. Adjust the seasonings. Chill for 30 minutes and serve with tortilla chips.
Notes:
To make the guacamole less hot, remove the seeds from the habanero chiles before chopping them. And, as always, wear gloves when handling chiles.
