This week I’m slowly recovering from an epic playoff loss by my home team, the Vikings. I was all set to head up north with my family this weekend and watch the Vikes take on the Cardinals in our cozy little cabin while noshing on a ton of game day food. Instead, we’ll be watching the Packers play in that game. Sigh. Story of a Vikings fan’s life. The silver lining in all of this is that the game day food part is still gonna happen AND I have no vested interest in the game so hopefully I won’t have any of those shove-all-chips-in-the-mouth nervous eating moments.
In that case, ‘cue the game day food frenzy! I’ve got some new game day recipes that I’ll be sharing over the next month. Today we’re starting off with something seemingly basic, that I’ve jazzed up with a fun ingredient: tomatillos!
Guacamole. Mashed avocado with a little lime juice is actually all you need, but why not add some mango and a unique veggie to give it a unique spin?! During football food season last year, I made this Asian Flavor Guacamole, which I loaded with cucumber and bell pepper, and seasoned with sesame oil and soy sauce. Paired with baked wonton chips, this guac was hit! This year, I’m adding roasted tomatillos to my favorite mango guacamole recipe.
Ever tried salsa verde? Its tangy, slightly citrus-y flavor can be attributed to these green little guys. Salsa verde is absolutely PERFECT over enchiladas, with chicken in the slow cooker, or layered between this Butternut Squash Plantain Lasagna and obviously with a big platter of tortilla chips.
But this got me thinking…How good would salsa verde and avocados be TOGETHER? So I made it happen. I roasted up those tomatillos until they wilted and all the sweet and tangy juices emerged. The roasted tomatillos almost eliminated the need for lime juice in the guac. I personally love a lot of salty, tangy flavor in my guac so I kept the lime. But with just the roasted tomatillos, avocados, mango, and cilantro you’d be more than good. I added chopped garlic and onion because I love the extra flavor and chunkiness, but feel free to leave out!
Once the tomatillos are roasted, it’s an easy dump and stir type of recipe. Serve this Mango Tomatillo Guacamole with your favorite chips, veggies, or a huge platter of nachos. Need a recipe for a huge platter of nachos? I’ve got you covered! Stay tuned! To tide you over, have a look at this super healthy but so indulgent version from last year. My husband and I ate the whole platter in one sitting and we weren’t even nervously watching the Vikings!
- 8 tomatillos, husks removed, chopped in half
- 1 teaspoon olive oil
- 1 teaspoon salt, divided
- ¼ teaspoon pepper
- 2 large avocados, peeled and pit removed
- 1 mango, peeled, pit removed, chopped
- 2 jalapeno peppers, chopped, seeds and ribs removed
- 1 clove garlic, finely chopped
- ¼ cup finely chopped onion
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Preheat the oven to 400 degrees. Place the chopped tomatillos on a lined baking sheet and drizzle with olive oil, ½ teaspoon salt, and pepper. Roast the tomatillos for about 20 minutes. Let the tomatillos cool for a few minutes. Then, place the roasted tomatoes in a food processor and blend until the mixture reaches a smooth consistency.
- In a large bowl combine the tomatillo puree with the remaining ingredients. Stir until combined. Adjust seasonings as needed.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 115 Fat: 8.7g Carb: 10g Fiber: 4g Protein: 1.3g Sugar 3.6g Sodium: 426mg