Greatest Guacamole

Try not eating this with a spoon.(this recipe is easy to double but make no mistake – this makes a serious amount of Guac)

Like lobster to butter, chips are just a conduit to eating the guacamole because some people think it isn’t right to just eat it with a spoon… Better yet, use this with the Pulled Pork Carnitas.

  • 10 tomatillos, husked and rinsed (I have bought tomatillos both in the husk and not – I have smoked in the husks and not, it really makes no difference although when they are in the husks on the smoker they tend to stay together a bit better)
  • ½ a good sized sweet onion (maui, vidalia, walla walla) minced
  • 3 Serrano chilies, seeded with ribs cut out and rinsed then minced.
  • 1 lime, juiced
  • 1/2 cup finely chopped fresh cilantro
  • 1-teaspoon salt
  • ground black pepper to taste
  • 6-8 avocados depending on size

Prepping the Tomatillos (can be done the day before)
Put the tomatillos on the grill using indirect 240° heat until they squishy (about 2-3 hours). Let them cool on a rack. At this point you can throw them in a Ziploc bag in the fridge for the next day or continue on.

Below are tomatillos purchased both with and without the husk:

tomatillos-no-husk tomatillos-in-the-husk






About to come off the smoker:


mix-up-the-quacamoleAdd the onions, Serrano peppers, cilantro, salt and lime juice in a large bowl. (Add the pepper if you want but to be honest I have forgotten this every time). Mix well.


Add the tomatillos to the bowl one at a time squishing out the insides. Like most things like this you need to be a little careful so you don’t spray the kitchen if the tomatillo bursts under pressure but they should just come apart easily as you squish them in your fingers. If they are very well cooked the skin will fall apart but most of the time I just dispose of the skin or any large pieces. Mix well.

smash-those-avacadosHalve the avocados and remove the seeds. (keeping a couple handy for later when you invariably have leftovers for the fridge)
Cut a grid pattern into the avocado halves trying not to cut through the outer skin. Use a spoon to scoop the avocado into the bowl. Smash and crash with a potato masher until the guacamole is to your desired chunkiness. Mix well… again for the last time.

If you are going to refrigerate until later, this is where the saved seeds come in. Put the seeds in the guacamole, as they will help stop it from going brown. When you cover it with saran wrap make sure you press down the wrap so there is little or no air.



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