Spicy Tomatillo Guacamole
- 1 avocado
- 1/4 cup Roasted Tomatillo Sauce
- 1/8 - 1/4 cup cilantro, minced
- 1 - 2 tsp lime juice
Pit avocado and remove flesh from skin. Mash avocado coarsely. Mix in other ingredients. Tweak to taste. Chill for at least one hour to allow for flavor mixing. Best if served cold.
Inspired by Rick Bayless' Tangy Green Guacamole.
Notes: Quite tasty, though a tad bright. I might try sprinkling a little ancho chile and/or chipotle to a small amount of the guacamole just to see what it does, though it'd be a shame to ruin the beautiful marbled green color and risk introducing a graininess to the texture. I used somewhere between 2 and 3 tsp of lime juice, which was just a bit too much, and a whole lot of cilantro, which ended up being too much.
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Comments
Of course, I forgot that neither cumin nor adobo seasoning made it into the first batch of Roasted Tomatillo Sauce, so I took the remaining guacamole (a little less than half) and added 1/8 tsp of adobo seasoning. This really filled out the flavor and turned that harsh "treble note" down.
I'm letting it sit for an hour, and then I think I'll be making a batch of salt-free corn tortilla chips. I doubt much, if any, guacamole will survive the night.
Posted by: Scott Swanson![[TypeKey Profile Page]](http://gourmet.truegeek.org/nav-commenters.gif)
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November 21, 2006 9:20 PM
I made batch #2 with the adobo seasoning straightaway, and it does taste better, but there's still something missing. The color isn't as perfect on this batch, so perhaps I'll compromise and sprinkle in 1/8 tsp of ancho and/or chipotle to the remaining half to try to fix things.
Posted by: Scott Swanson![[TypeKey Profile Page]](http://gourmet.truegeek.org/nav-commenters.gif)
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November 23, 2006 3:25 PM
The missing ingredient seems to turn out to be Mexican oregano. Every time I add some, it seems to come out better.
I just made a fresh batch with my second, tamer, more liquidy batch of Roasted Tomatillo Sauce as well as a teaspoon of my Smoky Red Sauce. I used more cilantro, and added 1/2 tsp each of the adobo seasoning and ground Mexican oregano; in effect, I hybridized the two different guacamole recipes. After a suitable amount of chilling and flavor mixing (which seemed to be more important than ever in this batch), I made a batch of chips and tried it out. Turns out that there's very little direct heat, but it has a surprisingly nice flavor indeed.
Posted by: Scott Swanson![[TypeKey Profile Page]](http://gourmet.truegeek.org/nav-commenters.gif)
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December 11, 2006 8:56 AM
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Posted by: jekabydy | July 2, 2007 1:21 PM