Oaxacan Guacamole Recipe
Oaxacan guacamole is the tangy, flavor-packed cousin of classic guacamole. Roasted tomatillos, jalapeño, onion, and garlic are mashed with ripe avocado for a rich sauce that's just as good on grilled meats and tacos as it is with chips.
Servings: 4
Calories: 174kcal
Ingredients
- 2 ripe Hass avocados
Salsa Verde:
- 2 tomatillos
- 1 jalapeno
- 1/4 white onion
- 1 garlic clove
- 2-3 Tbsp minced fresh cilantro
- 1/2 lime - juice only
- salt to taste
Instructions
Prepare the Ingredients:
- Take the cusks off the tomatillos and wash them. Cut them into quarters. Cut jalapenos in half and you can choose to leave the seeds in to make it spicy or take seeds and membrane out to make it mild.
Roast the Vegetables:
- Set the oven rack to the middle position, about 6 inches away from the broiler. Turn the broiler on to high.
- Spread tomatillos, jalapenos, onion, and garlic on the baking sheet. Place the baking sheet into the oven and let the vegetables cook for 5-8 minutes.
Make Oaxacan Guacamole:
- Once done, you can mash the roasted vegetables in the molcajete until all mashed or leave a few chunky if you wish. Mix in cilantro, lime juice and salt.Alternately, place the veggies into the blender, squeeze the lime juice into the blender, and add cilantro and salt. Pulse the blender until there is no more chunks.
- Add in ripe avocado and mash it in until combined. Again, make it as smooth or chunky as you wish.
- Enjoy with tortilla chips or as a topping.
Nutrition
Calories: 174kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8mg | Potassium: 564mg | Fiber: 8g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 1mg