Tomatillo Guacamole (粘果酸浆鱷梨, Nim1 Gwo2 Syun1 Zeong1 Ngok6 Lei4)

I regularly make this guacamole to use as a sandwich spread or for coating the interior of burritos. The tomatillos add a slightly citrusy taste to the guacamole and the spiciness comes from the Jalapeño and chipotle peppers. Since the amount of spiciness is a personal preference, feel free to adjust the amount of peppers used in the recipe. The chipotle peppers actually supply most of the spiciness and come canned with an adobo sauce (some of which is added to the guacamole), so use fewer of the peppers if you want less. Although the picture doesn’t really show it, the guacamole is chunky and not pureed, so the avocados are broken up with a spoon rather than placed into the food processor.

Enjoy!

Ingredients

1 Tbs.	15 ml	Whole cumin seeds (孜然, zi1 jin4), roasted
1 tsp.	5 ml.	Whole black peppercorns (黑椒, hak1 ziu1)
1 tsp.	5 ml.	Salt (鹽, jim4)
2	2	Tomatillos (粘果酸浆, nim1 gwo2 syun1 zeong1), paper skin removed and diced into ¼-inch (7.5 mm.) pieces
2	2	Jalapeño peppers (辣椒, laat6 ziu1), diced into ¼-inch (7.5 mm.) pieces
1-2	1-2	La Morena brand Chipotle Peppers with Adobo Sauce or equivalent
2 cloves	2 cloves	Garlic (蒜, syun3), crushed
2 stalks	2 stalks	Green onions(葱, cung1), cut into ¼-inch (7.5 mm.) pieces
¼ cup	60 ml.	Cilantro (stems included) (芫茜, jyun4 sai1), cut into ¼-inch (7.5 mm.) pieces
1	1	Small onion (洋蔥, joeng4 cung1)
2 or 4	2 or 4	Large or small avocados (鱷梨, ngok6 lei4)
2	2	Limes(青檸, ceng1 ning4), juiced

Equipment

		Small frying pan
		Spice or coffee grinder
		Food processor
		Lemon reamer

Instructions

1. Toast the whole cumin and black peppercorns in a small frying pan until the cumin becomes fragrant and is browned. Allow the contents of the frying pan to cool before grinding the spices in a coffee or spice grinder and then add the spices to the food processor.
2. Roughly cut the onion and, together with the salt, add to the food processor.
3. Pulse the food processor to roughly chop the contents. You want the contents to be chunky and not pureed. Add the contents of the food processor to a bowl.
4. Remove the outer paper skin from the tomatillos, dice into ¼-inch (7.5 mm.) pieces, and add to the bowl with the spices.
5. Dice the Jalapeño peppers into ¼-inch (7.5 mm.) pieces, and add to the bowl with the spices.
6. Add one or two of the La Morena brand Chipotle Peppers with Adobo Sauce or equivalent, together with ½ Tbs. of the adobo sauce, to the bowl with the spices. The amount of spiciness in the dish really comes from the chipotle peppers, so feel free to adjust the amount to suit your personal preference.
7. Cut the green onion into ¼-inch (7.5 mm.) pieces and add to the bowl with the spices.
8. Cut the cilantro, together with the stems, into ¼-inch (7.5 mm.) pieces, and add to the bowl with the spices.
9. Remove the flesh from the avocados and place into the bowl with the spices. Use a spoon to break up the avocado into large pieces and stir the contents together
10. Juice the limes with a lemon reamer, or equivalent tool, into the bowl with the spices and mix the contents together.
11. Put the guacamole into the refrigerator and allow the flavors to mix for at least one hour. Serve the guacamole with tortilla chips, or use as a sandwich spread or on burritos.