Tomatillo Guacamole
Updated June 14, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound fresh tomatillos, husked
- 1jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
- 10cilantro sprigs, plus additional leaves for garnish
- Salt to taste
- 2small or 1½ large ripe avocados
- 1tablespoon freshly squeezed lime juice
Nutritional analysis per serving (6 servings)
148 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 2 grams protein; 300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
- Step 2
Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.
- Advance preparation: This will hold for a couple of hours in the refrigerator but is best eaten soon after preparing.
Private Notes
Comments
The avocado pit is a myth. It's air that browns guac. The solution is to use plastic wrap and press down into the container over the guac like a film removing all the air. Will keep for 2 days in fridge.
I have made this recipe several times and everyone loves it! I did add a few chopped spring onions with the mashed avocado and made liberal use of lime juice since we love that. I have found that it's not necessary to adhere strictly to the proportions for the tomatillo and avocado. Keeps really well in the frig. Yum
Really good guac recipe, nice and tangy. To add some color, chop some red chile - I used Fresno chiles - and add it to the final version. Roasting the tomatillos is well worth the effort.
Harvested my first tomatillos of the season and had high expectations. Thought it was ok not amazing. Needs much more acid & salt than indicated.
Great recipe and calorie reduction is welcome. The avocado and tomatillo combination pack a nutritious punch. Tomatillos are rich in nutrients that are essential for eye health. Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. I grow tomatillos in my garden every summer, the plants are prolific! They freeze well so I always have them on hand. I also add ground cumin to guacamole and more lime juice to taste.
I love chile verde sauce in enchiladas, so when I saw this recipe, I had to try it. I made a batch with 5 medium sized avocados. Used 1/2 lb roasted tomatillos and it could have used more. I included 2 Serrano chiles (without seeds) blended with the tomatillos along with a handful of cilantro. I also added some chopped cilantro, juice of 2 limes, and 1 finely chopped jalapeno and 1 red Fresno chile (for both color and heat), both seedless. It was delicious and I will use this recipe again.