If you’re new to this blog (welcome!), you may not know that by day I’m the Culinary Specialist for Weber Grills. I run the test kitchen for this beloved, global brand and on any given day I can be testing recipes for cookbooks, developing recipes for brand partnerships, creating content for the Weber website and social media channels, brainstorming ideas for new product development or testing prototypes for new products. It’s truly a dream job and I count my blessings every day to work at a job I love, with people I like for a brand I respect.
Last week we invited a special guest to spend the day grilling with us at our R&D facility. Alejandro Gutierrez, President of the Mexican Grilling Society, grilled up some incredible dishes like barbacoa tacos, chicharrones, smoked pork belly and this bright and spicy tomatillo and avocado salsa. This recipe is actually a cross between guacamole and salsa – the best of both worlds.
It’s delicious served with chips, of course, but where it really shines is when it’s paired with something super fatty. Alejandro served this on top of smoked pork belly (it doesn’t get a lot fattier than pork belly!) and the bright, acidic flavors are the perfect balance to the rich, fatty meat. If you don’t plan on making pork belly anytime soon, serve this with pulled pork tacos or dollop on top of grilled salmon.
Habeneros are one of the hottest peppers in the world, so if you prefer a little less heat you can substitute a second serrano, a jalapeño or just skip it all together. That said, I can’t handle a ton of spice in my food and I could handle this recipe. It was hot, don’t get me wrong, but manageable. The oil in the skin of the peppers can remain on your hands, even after several washes, so I recommend wearing inexpensive latex gloves when handling the habenero to protect your skin.
What do you think, does this qualify for our list of 15 out of this world guacamole recipes??
- 10 tomatillos, papery husks removed, rinsed and halved
- 1 serrano chile, seeds and veins removed, roughly chopped
- 1 garlic clove, peeled and roughly chopped
- 3 avocados, peeled and diced
- 1 tablespoon olive oil
- 1 habenero, seeds removed and diced
- 1 lime
- 1 bunch cilantro
- kosher salt
- freshly ground black pepper
- Place ⅓ of the tomatillos in a blender and pulse 2-3 times until tomatillos are roughly chopped. Do not over blend - you want them to retain some texture. Add another ⅓ of the tomatillos and repeat. Add the rest of the tomatillos, serrano chile, garlic, 1 avocado and the olive oil. Pulse until combined, but still chunky, scraping the sides of the blended, if necessary.
- Pour the tomatillo-avocado mixture into a large bowl. Gently stir in the habenero, remaining two avocados, lime juice and cilantro. Season with salt and pepper to taste. If not serving immediately, cover with plastic wrap (put the plastic directly on top of the salsa to prevent the avocados from turning brown) and refrigerate. Let it sit at room temperature for 10-15 minutes before serving.
- *Note - the heat from the serrano and habenero chiles will get stronger over time so this salsa will get spicier the longer it sits.