Chunky tomatillo guacamole
Instructions:
- Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the cumin seed and cook, gently shaking the skillet, until fragrant, about 3 minutes. Pour into a large bowl and set aside to cool.
- Add the chiles to the skillet and cook, turning as needed, until blistered and lightly charred on all sides, about 3 minutes. Transfer to a plate and set aside until cool enough to handle.
- Add the tomatillos to the skillet and cook, turning as needed, until blistered and lightly charred on all sides, about 10 minutes. Set aside until cool enough to handle. Working over the bowl with the cumin seeds, peel away the charred skin, letting the flesh and juice drop into the bowl. Use a pastry blender or a fork to coarsely mash the tomatillos.
- Use the tip of a knife to scrape the charred skins from the chiles. Split the chiles down one long side and discard the stem. Scrape out and discard the seeds, or leave them in for an extra punch. Finely chop the chiles and add to the tomatillos. Add the onion, cilantro, lime juice, salt, and pepper and mix well.
- Halve, pit, and peel the avocados. Cut them into bite-sized chunks and add to the tomatillo mixture. Stir gently until the guacamole is well mixed but still chunky. Taste and adjust the seasoning. Serve at room temperature.