Why keep the salsa and the guacamole in separate bowls when you can just combine them and make this amazing roasted salsa verde guacamole instead??
So usually when I'm making guacamole, I make a pico de gallo (diced tomatoes, diced onions, diced jalapeños, grated garlic, squeeze of lime, sprinkle of salt and cilantro leaves), then I start adding the pico into my semi-mashed avocado until the flavor and consistency is good and that's my guacamole! I'm not sure if this is the right way to make guacamole or not. There's never any recipe or measurements, just stir and taste until its good. (Remember to under salt to make up for the chips!!)
So this salsa verde guacamole is a step up from my usual guacamole "recipe" because for this one I used salsa verde in place of the pico de gallo! Salsa verde is pretty easy, similar ingredients to the regular salsa but switch out the tomatoes for tomatillos. And no, I don't mean unripened tomatoes! Tomatillos are a completely different vegetable. They can be eaten raw but most salsa verde recipes call for them to be roasted or boiled.
Roasting the Salsa Verde
Since I roasted the tomatillos I figured it doesn't hurt to roast the other veggies along with them. That way, all of the veggies get this wonderful roasted flavor! So I threw in the onion, garlic, and jalapeños with the tomatillos and roasted everything under the broiler until it was all soft and slightly charred. Remember to keep an eye on the garlic cloves especially, it is a lot smaller than the other vegetables and will burn quicker.
Once the veggies are roasted, throw everything into and blender, along with the avocados, lime juice, salt and cilantro. Blend it up and serve this roasted salsa verde guacamole with some tortilla chips!!
Stays Fresh for Longer!
The other bonus feature for this salsa verde guacamole is that it stays green for much longer than typical homemade guacamole. Whenever I make regular guacamole, it starts turning brown within a couple hours even with lime juice. The only method I've found that works is applying plastic wrap over the surface of the guacamole (and not just the over the container but actually touching the guacamole). This one guacamole on the other hand, seems to not oxidize as quickly. Or maybe it just gets eaten quicker!!
For more Game Day Snacks check out:
Roasted Salsa Verde Guacamole
- 1 jalapeño pepper sliced in half, de-seeded
- 4-5 tomatillos peeled and cut in half
- ½ onion quartered
- 8-10 garlic cloves unpeeled, whole
- 2 avocados
- 1 lime juice of
- ½ cup fresh cilantro
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 1 tomato diced
- ½ onion diced
- ½ cup fresh cilantro chopped
- 1 jalapeño pepper thinly sliced
- Line a baking sheet with aluminum foil.
- Place the jalapeño, onion, tomatillos, and garlic in the baking pan. Drizzle with olive oil and broil for 7 minutes.
- Place cilantro into a blender cup, set nearby for the remaining veggies.
- Remove the garlic from the pan, place into the blender. Return the pan back to the broiler for about 3-6 minutes. Place the tomatillos and onions into the blender cup. Let the jalapeños cool for 3-5 minutes. Remove the waxy skin and place the jalapeños into the blender. Add the juice of 1 lime.
- Blend for about 30 seconds or until the vegetables are roughly chopped but not pureed. Add the avocado, salt and cumin. Blend until smooth, about another 30 seconds.
- Transfer to a bowl and top with diced tomatoes, diced onions, cilantro and jalapeño slices. Serve with tortilla chips!
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