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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

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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.

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Questions

What equipment do I need for Guacamole Verde with Tomatillo?

Beyond a knife and a board, the method uses a food processor (step 1) and a blender (step 1). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is there a substitute for tomatillos in Guacamole Verde with Tomatillo?

The entry for Guacamole Verde with Tomatillo calls for 4 fresh tomatillos, husked, quartered. In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

How hot is Guacamole Verde with Tomatillo?

Moderately. The heat in Guacamole Verde with Tomatillo comes from 2 serrano chiles (or jalapeño), stemmed. For a milder plate, remove the seeds and ribs from the serrano, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Guacamole Verde with Tomatillo keto-friendly?

A serving of Guacamole Verde with Tomatillo carries 6 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

How many carbs are in Guacamole Verde with Tomatillo?

One serving (the recipe makes 4) has 6 g of carbohydrate in about 160 calories, with 3 g protein and 13 g fat, plus 4 g fiber and 200 mg sodium. The figures are estimates computed from the ingredient list.

How long does Guacamole Verde with Tomatillo keep?

Refrigerate what is left of Guacamole Verde with Tomatillo within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

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