Ingredients
6
oz tomatillos (6 or 7), husked and rinsed
1/2
small red onion, finely chopped
3
to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2
cup finely chopped fresh cilantro
2
large California avocados (1 lb total)
Directions
2.
Broil tomatillos 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.
3.
Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
4.
Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.
6.
Seed about half of chiles for moderately spicy guacamole, all of them for mild.
7.
Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.
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