Fire-Roasted Tomatillo Guacamole with Quick-Pickled Onions and Crudités

Ingredients

• 6 tomatillos
• 2 jalapeños
• 4 ripe avocados
• 3 limes
• 1/2 bunch fresh cilantro
• 1 red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 2 cloves garlic
• 1.5 tsp salt
• 3 carrots
• 2 cucumbers
• 2 bell peppers
• 8 radishes

Instructions

1. 1

   Husk and rinse the tomatillos. Place them whole on a foil-lined sheet pan with the jalapeños and broil 4 inches from the heat for 8-10 minutes, turning once, until blackened and soft. Let cool slightly.

2. 2

   Meanwhile, make the pickled onions: thinly slice half the red onion and pack it into a jar. Warm the apple cider vinegar with the sugar, 1/2 tsp salt, and 1/2 cup water until dissolved, pour over the onion, and let sit at least 20 minutes.

3. 3

   Peel and pit the avocados into a large bowl. Mash coarsely with a fork, leaving some chunks.

4. 4

   Stem the jalapeños (remove seeds for less heat) and roughly chop. Squeeze the juice of 2 limes into the bowl. Mince the garlic and chop the cilantro.

5. 5

   Roughly chop the charred tomatillos and fold them into the avocado with the jalapeños, garlic, cilantro, remaining 1 tsp salt, and the juice of the last lime. Mash to a chunky consistency and taste, adjusting lime and salt.

6. 6

   Cut the carrots, cucumbers, bell peppers, and radishes into long sticks and arrange them around a serving bowl.

7. 7

   Spoon the guacamole into the bowl, top with the drained pickled onions and a final sprinkle of cilantro, and serve with the crudités.