This Grilled Salsa Verde Guacamole is a smoky, spicy, creamy dip that’s perfect for dipping those tortilla chips in or for slathering on top of grilled chicken or pork.
Grilled Salsa Verde Guacamole
This Grilled Salsa Verde Guacamole is really simple to make. All you really need is a barbecue (or gas cooktop) and a good blender.
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You have the option to really get in there and char the heck out of those vegetables or stick with a light charring. The guacamole will taste better if the onion is at least soft all the way through, though the char level is solely up to you.
I served it with some simple grilled chicken thighs and a side of tortilla chips but you could just whip up a big batch for your next backyard barbecue or game day.
What Are Tomatillos?
Tomatillos are a bit of a fuzzy area for me. I’ve never really used them in any recipes but I have eaten them many times, mostly in a relish or fresh salsa verde.
Tomatillos are classified as a nightshade plant (so, yes they are related to tomatoes) and have a high pectin content as evidenced by the sticky sap-like substance that covers your hands after you peel off the outer husk.
Also called Mexican Husk Tomatoes, tomatillos come in a variety of shades from yellow and green to purple. Culinarily, they can be eaten raw or used in marinades or jams and they have a bit of a sour flavour.
Tomatillos can also be used as a tomato substitute in stews, soups, salads, curries, stir fries, and baking.
How to Make Grilled Salsa Verde Guacamole
Heat up the barbecue to med-high. Lightly oil the cut side of the onion and place on grill. Place tomatillos on grill cut side down. Tomatillos should take much less time to soften and caramelize than the onions (around 4-5 minutes vs. 10+ minutes). Let cool.
Add onion, tomatillos, garlic cloves, salt, peppers, and cilantro to a blender and blend briefly as to remain chunky.
Scoop the avocado halves into the blender. Season with salt and pour lime juice over all. Blend until you have achieved your desired consistency.
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- 1 large onion; peeled and sliced in half (reserve other half for another day)
- 4 tomatillos; peeled and sliced in half lengthwise
- 2 cloves garlic; peeled
- 2 Anaheim peppers; seeded (or use another hot pepper of your choice)
- 1/2 cup cilantro; stalks and all
- 1 avocado; halved and seed removed
- 1 lime; juiced
- Barbeque/ grill
- Heat up the barbecue to med-high. Lightly oil the cut side of the onion and place on grill. Place tomatillos on grill cut side down. Tomatillos should take much less time to soften and caramelize than the onions (around 4-5 minutes vs. 10+ minutes). Let cool.
- Add onion, tomatillos, garlic cloves, salt, peppers, and cilantro to the blender and blend briefly as to remain chunky.
- Scoop avocado halves into the blender. Season with salt and pour lime juice over all.
- Blend until you have achieved your desired consistency.
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 211mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 5g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.