Guacamole Jerezano

Ingredients

• 115 g (4 oz) tomatillos (Physalis philadelphica), husks removed, halved — approximately 8 small fruit
• 2 serrano chiles (Capsicum annuum)
• 2 Anaheim chiles (Capsicum annuum), charred, peeled, veins and seeds removed
• 2 poblano chiles (Capsicum annuum), charred, peeled, veins and seeds removed
• Salt, to taste
• 125 ml (½ cup) fresh cilantro (Coriandrum sativum), loosely packed, roughly chopped — divided use
• 375 ml (1½ cups) ripe avocado pulp (Persea americana)
• 83 ml (⅓ cup) crème fraîche or full-fat sour cream
• 63 ml (¼ cup) white onion, finely chopped
• ---

Method

1. 1
   Place tomatillos and serrano chiles in a small saucepan with just enough water to barely cover. Bring to a simmer and cook until tomatillos soften and turn dull olive, about 8 minutes. Do not drain.
2. 2
   Transfer tomatillos, serranos, and all cooking water to a blender. Blend until smooth.
3. 3
   Add the charred, peeled Anaheim and poblano chiles, salt, and half the cilantro. Pulse to a rough, uneven consistency — not a smooth purée.
4. 4
   In a bowl, crush the avocado pulp by hand or with a fork to a lumpy texture. Fold in the blended chile mixture, crème fraîche, onion, and remaining cilantro.
5. 5
   Taste and adjust salt. Serve at room temperature.