Tomatillo Guacamole

Photo: Oxmoor House

Yield: 5 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

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Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 50
  • Fat: 3.5g
  • Saturated fat: 0.6g
  • Protein: 1.0g
  • Carbohydrate: 5.0g
  • Fiber: 2.0g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 239mg
  • Calcium: 12mg


  • 8 tomatillos
  • 2 garlic cloves
  • 1 jalapeño pepper, halved and seeded
  • 1 avocado
  • 1 tablespoon fresh lime juice
  • 1/4 cup tightly packed fresh cilantro
  • 1/2 teaspoon salt


  1. Discard husks and stems from tomatillos; wash thoroughly. Place tomatillos on an aluminum foil-lined baking sheet. Broil tomatillos 3 inches from heat 6 to 8 minutes or until tomatillos look blistered, turning once. Let cool.
  2. Process garlic in food processor until garlic is minced. Add jalapeño pepper to garlic; process until minced, stopping once to scrape down sides.
  3. Cut avocado in half, and remove seed; cut avocado into quarters, and peel. Add tomatillos, avocado, and remaining 3 ingredients to jalapeño pepper mixture. Process 15 seconds or until tomatillos are pureed. Cover and chill 1 hour.
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