Name: Tomatillo Guacamole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 pound tomatillos (husked, rinsed, cored, & chopped); 2 small jalapeños (seeded & chopped); 2 tsp olive oil; 3/4 tsp salt (divided); 1 clove garlic; 2 medium avocados; juice from 1/2 lime; 1/4 medium red onion (diced); 1 cup chopped tomatoes; 1/4 cup fresh chopped cilantro

Jump to Recipe Print Recipe

Tasty guacamole full of roasted tomatillos & jalapeños for extra flavor and nutrients.

Cinco de Mayo is Sunday, so here’s a delicious guacamole recipe for you!

Basic guac is hard to beat.

Just a few simple ingredients: avocados, lime juice, jalapeños, cilantro, and salt.

Sometimes I want a little something extra though.

‘Tis why I added in tomatillos to help stretch the guacamole a little more. Helps me save money (avocados can get a little pricey), and it adds extra nutrients and flavor!

Everyone wins.

Tomatillos are funny little things. You can usually find them next to the tomatoes or the peppers in your grocery store’s produce section.

You want to get the ones that still have the husk pretty tightly wrapped around the tomatillo and you want them to be firm & on the smaller side. And make sure you don’t buy green tomatoes. Those are totally different.

Tomatillos last for a few weeks in the fridge.

They are strangely sticky when you remove the husks, but don’t be alarmed by this – it’s totally normal. Just rinse it off. You don’t need to peel the tomatillos or anything either.

Tomatillo Guacamole

Tasty guacamole full of roasted tomatillos & jalapeños for extra flavor and nutrients.

Print Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings:

Author: Meme

Ingredients

1 pound tomatillos husked, rinsed, cored, & chopped
2 small jalapeños seeded & chopped
2 tsp olive oil
3/4 tsp salt divided
1 clove garlic
2 medium avocados
juice from 1/2 lime
1/4 medium red onion diced
1 cup chopped tomatoes
1/4 cup fresh chopped cilantro

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment or foil.
Toss together tomatillos, jalapeños, olive oil, and 1/4 tsp salt, and put on prepared baking sheet. Roast for 20 minutes.
Let cool for about 10 minutes. Transfer to the bowl of a blender or food processor with garlic, and blend until mainly chopped up. {It will be a little soupy}
Meanwhile, mash up avocados to desired consistency. Stir in tomatillo mixture with remaining 1/2 tsp salt, lime juice, red onion, tomatoes, and cilantro. {Add more lime juice or salt if desired}
Serve immediately, or refrigerate for up to 2 days {the color may change, but it will still be good}

Notes

*Makes 3 cups

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Click here for Nutrition Facts