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Guacamole Verde with Tomatillo

A tangy twist on classic guacamole: ripe avocados blended with raw tomatillos, serrano chiles, and fresh cilantro for a brighter, more acidic dip than the standard version.

15 minEasyServes 4160 cal/serving

MexicanAppetizerNo-CookVeganMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 ripe Hass avocados, halved, pitted
  • 4 fresh tomatillos, husked, quartered
  • 2 serrano chiles (or jalapeño), stemmed
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup white onion, roughly chopped
  • 2 garlic clove
  • 2 tbsp fresh lime juice
  • 1/2 tsp kosher salt

Instructions

  1. 1

    In a blender or food processor, combine 4 husked, quartered fresh tomatillos, 2 stemmed serrano chiles (or jalapeño), 1/4 cup roughly chopped fresh cilantro, 1/4 cup roughly chopped white onion, and 2 garlic clove. Blend until smooth.

  2. 2

    Scoop the flesh of 4 ripe Hass avocados into a bowl. Pour the blended tomatillo mixture over the avocado.

  3. 3

    Mash together with a fork to your desired consistency, leaving some texture.

  4. 4

    Stir in 2 tbsp fresh lime juice and 1/2 tsp kosher salt. Taste and adjust seasoning.

  5. 5

    Serve immediately with tortilla chips, or press plastic wrap directly onto the surface to prevent browning and refrigerate up to 2 hours.

Questions

How long does Guacamole Verde with Tomatillo keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Guacamole Verde with Tomatillo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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