Guacamole Taquero {Tomatillo Guacamole}

I’ve been on a big salsa kick (Chiltomate anyone?) and I think of this one as if guacamole and salsa verde had a baby! The smooth, creamy avocados balance the tomatillos’ acidity to make a delicious salsa and topping for grilled meat.   I found that it tastes best the day it’s made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamoles so you can store it for a few days in the fridge.  Let it come to room temperature before you serve it.

What to buy (makes about 2 cups):

  • 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
  • 2 small garlic cloves, peeled and coarsely chopped
  • 1/2 cup cilantro
  • 1/4 cup white onion
  • 1 jalapeño, coarsely chopped, including seeds, or more to taste
  • 1 tablespoon freshly squeezed lime juice, or more to taste
  • 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
  • 1 ripe avocado, halved and pitted

What to do:

  • add tomatillos, garlic, cilantro, onion, pepper, lime juice, and salt to a blender or food processor and blend until smooth
  • add avocado to blender jar and pulse to blend (according to how smooth you like it)
  • season to taste with additional chile, lime juice, and salt


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