送交者: 呆头呆脑 于 October 06, 2003 20:46:54:
Makes 4 generous cups:
For 1 cup essential roasted tomatillo-serrano salsa
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh serrano chiles to taste (roughly 2 to 3)
1 large garlic clove, unpeeled
1/2 small white onion, finely chopped
1/4 cup roughly chopped cilantro
4 large ripe avocados
Salt, about 1 teaspoon
1. Making 1 cup essential roasted tomatillo-serrano salsa. Lay the tomatillos on a baking sheet and place 4 inches below a very hot broiler. When the tomatillos blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. Cool.
Roast the chiles and garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 minutes for the garlic. Cool, then pull the stems from the chiles and peel the garlic.
Combine the tomatillos, chiles and garlic in a food processor or blender. Process to a coarse puree. Transfer to a medium-size bowl. Scoop the onion into a strainer, rinse under cold water, shake off the excess and stir into the tomatillo mixture along with the cilantro.
2. Finishing the guacamole. Cut the avcados in half, running your knife around the pit from stem to blossom end and back up again, twist the halves in opposite directions to free the pits and pull the halves apart. Scoop out the pits. With a soup spoon, scoop out the avocado flesh. Place in the medium-size bowl.
Mash the avocados with a large fork, a potato masher or with your hand. Stir in the salsa, then taste and season with salt. Cover with plastic wrap pressed directly on the surface of a guacamole.
ADVANCE PREPARATION-- The salsa can be made 2 days ahead, but don't add onion and cilantro until using. Finished guacamole keeps, covered and refigerated, up to 5 hours.
--from Rick Bayless's Mexican Kitchen