Tuesday, April 24, 2012

Roasted Tomatillo, Onion, and Poblano Guacomole

I am a condiment girl.  I love dips, sauces and dressing.  Honestly, I could very easily make a meal out of salsa, cheese dip and guacomole.  There is just something completely satisfying and delicious about that tasty trio.  Since I'm such a huge fan of condiments and dips, it's no surprise that I can never get enough guacomole.  I love trying new variations of this classic dip, previously I made goat cheese and roasted poblano guacomole and it was amazing!  When we had tacos a few nights ago I wanted to make guacomole as a side but I wanted to give it a little twist, so I decided to roast some of the vegetables before combining all the ingredients.

This dip starts out by roasting tomatillos, white onion and a poblano pepper.  I love the deep rich flavor that is achieved by roasting the vegetables.  It adds a nice smokiness to the overall flavor of the dip.  The cilantro helps add a bright earthy flavor to the dip, while the lime lends brightness and slight tartness to the dip.  Fresh, grape tomatoes not only add a bright splash of color but a refreshing burst of flavor to this already refreshing dip, making this a dip that will not only be addicting but a a crowd pleaser!

Roasted Tomatillo, Onion, and Poblano Guacomole

4 Avocados
3 Small tomatillos
1 Poblano pepper
1/2 White onion
1/4 Cup grape tomatoes, quartered
1 1/2 Tbsp fresh squeezed lime juice
3 Tbsp cilantro
1/4 Tsp garlic powder
1/8 Tsp cumin
Salt and pepper, to taste
Dash of hot sauce


Heat broiler.

Line a baking sheet with aluminum foil and spray with cooking spray.  Cut the poblano pepper in half and remove the seeds, place cut side down on baking sheet.  Thickly slice half a white onion and place on baking sheet.  Remove husks from tomatillos, cut in half and place on baking sheet.  Place baking sheet under broiler and allow to cook until skin on pepper is blistered and onions are slightly brown.  Remove from broiler and allow to cool slightly.

Place avocados, cilantro, roasted pepper, onion, and tomatillos in a food processor and pulse until mixture combines, about 8-10 quick pulses.  Season with garlic powder, cumin, salt and pepper, hot sauce and lime juice and pulse an additional 5-7 times, until mixture is smooth and seasoning is incorporated.  Refrigerate until ready to serve.

Recipe source:  Inspired by Goat cheese and roasted poblano guacomole

1 comment:

LoveFoodCookFood said...

This looks delicious and a bit spicey with that dash of hot sauce. Just how we like it. :-)

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