Roasted Tomatillo and Serrano Pepper Guacamole

Roasted Tomatillo and Serrano Pepper Guacamole
  1. 3 tomatillos, husked and rinsed
  2. 2 fresh serrano chiles, stemmed
  3. 1/4 cup finely chopped fresh cilantro
  4. 1 clove garlic, minced
  5. Juice from 1 lime
  6. 1/2 small red onion, finely chopped
  7. Salt and black pepper, to taste
  8. 3 ripe avocados
Homemade Corn Chips
  1. 1 package corn tortillas (about 12)
  2. Vegetable oil
  3. Salt and pepper, to taste
  1. Preheat broiler. Broil tomatillos and serrano peppers in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more. Place charred tomatillos, serranos, cilantro, minced garlic and lime juice in a mixer and blend until smooth.
  2. Pit and peel avocados. Add avocados and tomatillo mixture to a large bowl and mash until incorporated but still chunky. Stir in diced onions, salt and pepper to taste. Place in serving bowl.
  3. Top guacamole with pepitas, cojita cheese, or in season fruit. Serve with homemade chips.
Homemade Chips
  1. Cut tortillas into 6 pieces each. Toss with oil, salt and pepper. Bake in a 350 degree oven for 7 minutes. Flip tortillas over and bake another 7-10 minutes.
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