Thursday, May 16, 2019

Guacamole With Tomatillos & Jalapenos

A simple but delicious Guacamole that will keep. The acid in the tomatillos and lime will keep the guacamole bright green especially when not serving right away. Great as a side or topping for all types of Mexican style fare like burritos, tacos, tostadas, etc.

NOTE: For a milder guac, remove all or some of the cores from the jalapeños before chopping.

Makes 2 1/2 cups


2 large ripe but firm Avocados, peeled, pitted, and chopped
2 large Tomatillos, coarsely chopped - about 2 cups
1/4 of a White/Red Onion,  coarsely chopped - about 1/4 cup
1-2 Jalapeños, coarsely chopped - about 1/4 cup
1/2 cup fresh Cilantro, plus more for garnish
Kosher salt and freshly ground Black Pepper to taste
1 small Key Lime, juiced

To Serve:
Warm Tortillas Corn/Wheat
Tortilla Chips
Raw Vegetables


In a food processor, combine tomatillos, onion, jalapeno, cilantro. Pulse until finely chopped.

Spoon the chopped veggies into a bowl and add the avocados, salt, 1/4 teaspoon pepper, juice from the lime, and 1/2 cup water. Mix and mash well together with a fork but not too much; retaining a little of the texture is lovely. Taste and adjust the seasonings.

If not serving right away, place a piece of cling film on top to keep air out, cover tightly and refrigerate in an airtight container up to 3 days.

Serve as a dip with warm tortillas, tortilla chips and/or veggies or with your meal.


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