Best Tomatillo Guacamole Recipes

TASTY TOMATILLO GUACAMOLE

Steps:

• Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
• With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
• Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

TOMATILLO GUACAMOLE

Steps:

• In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

TOMATILLO GUACAMOLE

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
• Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

TOMATILLO GUACAMOLE

Steps:

• Puree tomatillos, jalapeno, onion, cilantro, and salt in a food processor or blender until smooth. Reserve 1/2 cup salsa; the remaining cup salsa can be served separately. Puree avocado and the reserved salsa until smooth.

TOMATILLO GUACAMOLE

Steps:

• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin and 1 teaspoon salt in a food processor or blender and pulse until combined.

TOMATILLO GUACAMOLE

Steps:

• Add the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt to a food processor or blender.
• Pulse until combined.

CHARRED TOMATILLO GUACAMOLE

Steps:

• Preheat broiler.
• Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
• Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
• Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

QUICK TOMATILLO GUACAMOLE

Steps:

• Place avocado, tomatillo, onion, jalapeno, garlic, lime juice, cilantro, cumin, salt, and pepper in a blender; blend until smooth, 2 to 3 minutes.

3-INGREDIENT TOMATILLO GUACAMOLE

Steps:

• Mash avocado, salsa, lime juice, and salt with a fork in a medium bowl. Taste and adjust seasoning, if needed.

TOMATILLO GUACAMOLE SALSA

Steps:

• In a saucepan simmer the fresh tomatillos in salted boiling water to cover for 8 to 10 minutes, or until they are tender, transfer them with a slotted spoon to a bowl, and let them cool. (Alternatively, use a drained 11-ounce can tomatillos, see note above.) In a food processor or blender purée the tomatillos with the coriander to taste, the garlic, and salt to taste and transfer the mixture to a bowl. Halve and pit the avocados, chop the flesh, and stir it into the tomatillo mixture. Serve the salsa with tortilla chips or with hamburgers, grilled meat, or fish.

MANGO-TOMATILLO GUACAMOLE

Steps:

• Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
• Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

ROASTED TOMATILLO GUACAMOLE

Steps:

• 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.
• In a blender, whirl the vegetables with 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.

TOMATILLO GUACAMOLE

Steps:

• Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.

TOMATILLO GUACAMOLE RECIPE - (4.6/5)

Steps:

• Place the tomatillos, avocados, cilantro, jalapeños, garlic, salt, pepper, and lime juice into the bowl of a food processor, in the order listed. Pulse five times, and then process until all ingredients are fully combined and the mixture is smooth and creamy. Refrigerate until ready to serve.

ROASTED TOMATILLO GUACAMOLE

Steps:

• Remove the little nub of stem that is sometimes lodged at the top of each avocado. Cut each avocado in half by slicing straight down through the spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skin, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork). Gently stir the salsa into the avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made half an hour or so before serving, but it also will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.

TOMATILLO GUACAMOLE

Steps:

• In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

GUACAMOLE TACOS WITH TOMATILLO AND STEAK SAUCE

Steps:

• Place all chiles in medium saucepan, then add tomatillos and 3 cups water. Cover and boil until chiles and tomatillos are soft, stirring occasionally, about 10 minutes. Cool and drain.
• Combine tomatillo mixture, garlic, aniseed, and oregano in processor; blend until smooth. Strain, discarding solids. Wipe same saucepan clean. Add 2 tablespoons olive oil; heat over medium-high heat. Add strained sauce; simmer 5 minutes, then add 1 cup water. Bring to boil. Add chopped steak; reduce heat to medium-low and cook until sauce lightly coats back of spoon, adding more water by teaspoonfuls if sauce is too thick (consistency is similar to thin Bolognese), about 15 minutes. Season to taste with salt. DO AHEAD Sauce can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.
• Using spoon, scoop out avocado flesh and place in medium bowl. Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.
• Heat vegetable oil in small skillet over medium-high heat. Add 1 tortilla at a time and cook until slightly softened, about 5 seconds per side. Transfer to paper towels to drain.
• Place 2 tablespoons guacamole in center of each tortilla; roll up. Place on plates, seam side down. Pour warm meat sauce over tacos to cover and serve.