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Oaxacan Guacamole

Oaxacan Guacamole elevates the traditional dip with a roasted salsa verde made from tomatillos and jalapenos, creating a smoky, tangy flavor that transforms every scoop into something special.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Avocado Base
  • 2 pieces ripe Hass avocados Pick ripe avocados that yield slightly when pressed.
For the Salsa Verde
  • 2 pieces tomatillos Remove husks and rinse before roasting.
  • 1 piece jalapeno Adjust seeds for heat preference.
  • 1/4 piece white onion Used as a chunk during broiling.
  • 1 clove garlic Used whole during broiling.
  • 2-3 tablespoons minced fresh cilantro Fresh cilantro is recommended for flavor.
  • 1/2 lime juice Juice only for the salsa.
  • to taste dash Salt Season according to personal preference.

Method
 

Preparation
  1. Pull the husks off the tomatillos, give them a rinse under cold water, and cut them into quarters.
  2. Slice the jalapeno lengthwise and adjust seeds according to desired heat level.
  3. Peel the white onion and garlic clove, leaving the onion chunk intact.
Broiling
  1. Preheat the broiler and place oven rack in the middle position, about 6 inches from the heat.
  2. Spread tomatillo quarters, jalapeno halves, onion chunk, and garlic on a baking sheet and broil for 5 to 8 minutes until golden-brown and charred.
  3. Let the vegetables cool before handling.
Building the Salsa Verde
  1. Transfer roasted vegetables to a molcajete or blender, add lime juice, cilantro, and salt, then mash or blend to desired texture.
  2. Taste and adjust seasoning if needed.
Combining with Avocado
  1. Slice the avocados in half, remove the pit, and scoop the flesh into a bowl or molcajete.
  2. Add the salsa verde to the avocado and mash together until combined to preferred texture.
Serving
  1. Serve immediately with tortilla chips, or as a topping for other dishes.

Notes

Store leftovers with plastic wrap pressed directly on the surface to limit browning. Better consumed within 24 hours. Variations include adding roasted poblano for smokiness or doubling cilantro.