Guacamole with Tomatillos and Easy Baked Tortilla chips

Guacamole responds nicely to the tang of tomato, though that does seem to dull things out color wise.  Red being opposite on the color wheel, you could create some gray if you were dabbling.  Tomatillos, on the other hand, being green(ish) and also being on the tangy side are the bees' knees.  I think they used to say that way back in the day before the day.  Besides which my garden happens to be jumping with them at the moment.  Not that either substance here is a vivid green, but we don't want to muddy things up more than we have to.  Those few flecks of red chili pepper keep to themselves pretty much.

You only need one tiny Hawaiian chili pepper to get a good zap of hot.  A bit of Cuban oregano, just because it's from South of the Border, a plant that grows wild in the tropics, it's actually Plectranthus amboinicus,  a tender fleshy perennial plant in the family Lamiaceae with an oregano-like flavor and odor.  Some people call it Cuban Oregano or Mexican Mint.  Nothing like mint.  Don't be calling it that.

I add a little chopped onion, salt and lemon juice for overall yummyness.  Also, char broiling the tomatillos is a way of cooking them to bring out maximum flavor.  So, you do that first.  Then let them cool while you're mashing avos and chopping things.

Guacamole with Tomatillos

10 - 12 tomatillos
1 large or 2 medium-small avocados, mashed (but leave some texture)
juice of 1/2 lemon
1/4 cup minced onion
1 tablespoon fresh Cuban Oregano, minced
1 small hot chili pepper (or to taste), finely minced
1/2 teaspoon salt

Husk and wash the tomatillos.  Toss with just a dash of high heat type oil and roast under a broiler, 3 inches or so away until getting brown in spots and starting to char.  About 4 minutes, then toss a bit and do 4 or so more minutes.  Let them cool, then chop or pulse in a food processor.

Mash your avocados, add remaining ingredients along with the tomatillos, and stir everything together, tasting for any adjustments.  Great with carrot or celery sticks as well as these chips.

For home baked chips, simply make a stack of tortillas, cut through in quarters and arrange in a single layer on your baking sheet.  Brush lightly with olive oil, sprinkle with kosher salt and bake at 400 F for 8-10 minutes.  Let cool in the pan for another 10 minutes or so to crisp up.  Now your appetizers are ready.  The Margaritas are up to you.
 

They say that people don't really want to know what you had for lunch, but we make exceptions when said lunch is so good it must be shared.  Grilled cheese and tomato, topped with some of that guacamole is to die for.  Really. Trust me, it's what you do with any extra the next day.

Appropriate for Weekend Herb Blogging, hosted this week by Lynne of Cafe Lynnylu.  You will find lots of delicious and inspirational posts at the round-up after next Monday.