By Martha Rose Shulman
- Total Time
- 20 minutes
- Rating
- 4(198)
- Notes
- Read community notes
This is a guacamole with a punch. The roasted tomatillos blended with hot chilies add acidity and spice to the creamy avocados. It has the luxuriousness of guacamole at just over half the calories.
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Ingredients
Yield:1½ cups, serving six
- 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
Ingredient Substitution Guide
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.
Tip
- Advance preparation: This will hold for a couple of hours in the refrigerator but is best eaten soon after preparing.
Ratings
4
out of 5
198
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Cooking Notes
Michael
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.
Chris
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
Chef Carlos
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.
Donna Harrison
I made this for a neighborhood potluck and my email was full of requests for the recipe the next day! Everyone loved it! I serve it with chips or on tacos - both veggie & meat based. I haven't had a problem with storage, because it always just gets CONSUMED!
Christine
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.
Len
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.
Guy Padegtt
Great guac variation! Adding a garlic clove seems to contrast the tomatillo nicely.
Metrically Speaking
The bread looks incredible. Would you please add the recipe for it?
Susan Miller
Didn’t stick to this recipe at all, used avocado , lemon, EVO, finely diced red onions, parsley, chopped grape tomatoes salt and pepper. No hot pepper but a small dash of hot pepper powderAte on top of toasted Dave’s multigrain bread
Susan
This is a search result from the keyword "bland." I wish this site had a better search engine. Tomatillo Guacamole" with a punch.... hot chilies add acidity and spice " - definitely not working for me.
Valerie
any thoughts on substitute for cilantro in this recipe?
Crystal
I feel like this was missing something. Not as flavorful as I would like. I did use a larger amount of tomatillos, because I wasn’t sure what 1/2 a pound was and had some from a produce delivery. Maybe garlic? It also wasn’t that spicy even with a whole jalapeño. It was easy enough to make though. Might try tweaking some other time.
Julie
First time ever using tomatillos. So simple and so delicious. It was more watery than I expected but more tasty than I hoped. I think you could add more avocados to thicken it up if you like. Good to hear it keeps in the fridge but I feel like I could eat it with a spoon when I get full on chips!
K.B
I also charred the chili peppers by placing them in the broiler along with tomatillos. Peeled the skin off the peppers before adding to blender. Plus, I added half a white onion to the blender along with the peppers and tomatillos. The salsa is great on it own and delicious with the guacamole, as described in this recipe.
Lanam
I did not love this, but maybe I just wasn't used to the tomatillo flavor. It was a tad too sharp/bitter for me.
Norin
Double this recipe. It is so good. It won't last long.
Chef Carlos
This guacamole recipe has become my go to appetizer. I think the tomatillos and the lime juice keep it from turning brown, probably the acid. The only addition is some chopped red onion, because what’s guacamole without it. And to Jazz things up, add some crumbled chicharones- although I’m sure the author wouldn’t be adding this delicacy.
Chef Carlos
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.
Chris
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
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