Tomatillo Guacamole
Submitted by emerald
Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that’s ready in 20 minutes.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
20 minThis guacamole swaps the usual all-avocado base for a blend of cooked tomatillos and avocado, giving it a tangy, slightly tart edge you won’t get from a standard recipe. The tomatillos bring acidity and a lighter body that makes this dip feel fresh without being heavy.
Simmer the tomatillos until they’re soft and cooked through, then drain and mash them before mixing with the avocado. If you’re short on time, canned tomatillos work just as well. Just drain and mash.
The jalapeno adds adjustable heat. Start with half a pepper if you’re cautious, or go full with a splash of Tabasco on top for extra kick. Lemon juice keeps the avocado from browning and brightens everything up.
Serve immediately. This dip doesn’t hold well because the avocado oxidizes quickly once mashed.
Chef Tips
- Mash the avocado coarsely with a fork for chunky texture. Over-mashing turns it into baby food.
- If using fresh tomatillos, peel the papery husks and rinse off the sticky residue before simmering.
- Taste and adjust salt at the end. Canned tomatillos can be salty, so go easy if using those.
Variations
- Swap lemon juice for lime juice for a more traditional Mexican flavor profile.
- Add a handful of chopped cilantro for herby brightness.
- Char the tomatillos under the broiler instead of simmering for a smokier, deeper flavor.
Ingredients
Directions
Husk tomatillos, rinse briefly, and simmer in water to cover over medium high heat until tomatillos are tender and cooked through.
Drain, mash, and cool.
If using canned tomatillos, simply drain and mash.
Combine with onion, avocado, lemon juice, jalapeno or tabasco, and salt.
Serve immediately.
Yield: 1½ to 2 cups
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