Tomatillo Guacamole


Tomatillo Guacamole

Contrary to popular belief, tomatillos are not green tomatoes. They are distant cousins of the tomato, but they are different. Sometimes, sold in their husks, tomatillos can be found in the produce section of the supermarket. They are crisp, bright, citrusy and are an excellent base for green salsas or a guacamole salsa hybrid like this one. Sometimes they are roasted or charred before they are added to recipes but I am keeping them raw in this spectacular tomatillo guacamole.

All you have to do is toss everything into a blender and give it a quick blitz. This is a creamy, zest, bright and slightly hot (but you can adjust to heat) guacamole that is perfect for dipping tortilla chips, slathering on sandwiches or using as grilled meat condiment.The next time you want to take something to a barbecue or potluck, forget about that jarred red salsa! Try something a little different.

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Tomatillo Guacamole

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¼ cup diced white onion

8 tomatillo, husk removed and roughly chopped

1 jalapeno, roughly chopped

2 Avocados

½ cup packed cilantro plus more for garnish

¼ teaspoon salt


1. Add the diced white onion to a bowl of cold water and set aside. 

2. To a blender (or food processor) add the tomatillo, jalapeno,avocado, cilantro and salt.  Blend on medium until you get thick, smooth-ish consistency.  This can be blended until very smooth or left with some texture depending on your preference.

3. Pour into a serving bowl and keep in the fridge,covered until ready to serve.  

4. Before serving, drain the liquid from the onion and use it to garnish the tomatillo guacamole. Garnish with more chopped cilantro and serve.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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