Tomatillo Avocado Guacamole Dip Recipe

Tomatillo Avocado Guacamole is so good and so very addictive!   It not for the “faint of heart.”  I first tasted this outstanding Tomatillo Avocado Guacamole at our friend’s Louisiana Crawfish Boil.  Give this easy-to-make guacamole a try.

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking.  Tomatillo is a member of the nightshade family, related to tomatoes.  It now grows everywhere in the Western Hemisphere and is common in Texas gardens.

The fruit of the tomatillo is green and about the size of a large cherry tomato.  The inside is white and meatier than a tomato.  They grow to maturity inside of a husk.  They can range in size from about an inch in diameter to the size of apricots.  They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown.  The husks are inedible and should be removed before use.

This recipe is courtesy of Betty Forner and Trey Forner of Vancouver, Washington.


Tomatillo Avocado Guacamole


Tomatillo Avocado Guacamole Dip Recipe:
Prep Time
20 mins
Total Time
20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Tomatillo Avocado Guacamole Dip Recipe
  • 1 large jalapeno chile pepper, washed and dried*
  • 1 serrano or pasilla chile pepper, washed and dried*
  • 4 tomatillos, husked and rinsed**
  • 2 large tomatoes (preferably vine-ripened), seeds removed
  • 1/2 large red onion
  • 1 clove garlic, peeled
  • 1 bunch cilantro, fresh, stems removed and discarded
  • Juice of 1 to 2 freshly-squeezed limes
  • 6 to 7 large avocados, ripe, peeled seed removed, and diced
  • 2 tablespoons salt or to taste
  1. Preheat the broiler of your oven.

  2. Warning:  Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles).  Never touch your eyes when working with chile pppers.  Please do not learn this lesson the hard way!

  3. Place chili peppers, tomatillos, tomatoes, onion, and garlic clove on a baking sheet in a single layer; broil 3 to 5 minutes on each side until blackened.  Remove from oven.  Learn how to roast and steam chile peppers.

  4. Place the blackened hot chile peppers in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes.  After 10 minutes, remove chile peppers.  Using a sharp knife, remove stems, skins and seeds (if desired).

  5. Roughly chop tomatillos, chile peppers, and onion.  Place in food processor or blender and add the garlic, cilantro, and lime juice.  Pulse until smooth.

  6. Mash the diced avocadoes and combine with the guacamole mixture.  Season to taste with salt.

  7. Pour guacamole mixture into a serving bowl and serve with your favorite chips!

  8. Serves many!

Recipe Notes

*  You can adjust the amount of chile peppers according to your taste.

**  Remove the tomatillo husks before using (the husks are inedible), and rinse under running water before using as the tomatillo is covered by a sticky substance.


Avocados    Chile Peppers    Guacamole   

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