Sheri Giblin Photo by: Sheri Giblin

Roasted Tomatillo Guacamole

Add more intense flavor to homemade guacamole with the addition of pan-roasted jalapeño peppers and roasted tomatillos. You can also do the roasting step on a grill.

Prep and Cook Time: 30 minutes.


Sunset JULY 2006

  • Yield: Makes 1 1/2 cups
  • Total: 30 Minutes


  • 1 or 2 fresh Jalapeños, stems removed, and chiles halved and seeded
  • 1/2 medium white onion, peeled
  • 1 garlic clove, peeled
  • 1 tomatillo, papery skin removed
  • 1 avocado, peeled and cut into chunks
  • At least 1 tablespoon lime juice
  • 1/3 cup loosely packed cilantro leaves, chopped
  • At least 1/2 teaspoon salt


1. In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.

2. In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky. Add avocado and lime juice; pulse until blended. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.

Note: Nutritional analysis is per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 75%
  • Protein: 0.2g
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Carbohydrate: 1.2g
  • Fiber: 0.3g
  • Sodium: 50mg
  • Cholesterol: 0.0mg

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Roasted Tomatillo Guacamole Recipe