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Mexican-Style Guacamole Verde

Yield: 2 1/2 cups Servings
Yield: 2 1/2 cups Servings


  • 2 large tomatillos (about 8 ounces), husked
  • 1 jalapeño, stemmed
  • 1/2 cup lightly packed cilantro leaves (about half bunch)
  • 1 clove small garlic clove
  • 1/2 teaspoon ground cumin
  • 2 teaspoon vegetable oil
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoon large fully ripened avocados, peeled, pitted and diced
  • 3 tablespoon chopped onion
  • 2 tablespoon chopped cilantro
  • Preparation

    Baking Directions:

    Place the tomatillos and jalapeño in a medium saucepan with enough cold water to just cover (about 2-1/2 cups); bring to a boil.

    Reduce heat and gently simmer about 8 minutes until tomatillos are tender.

    Remove from heat; let stand for 15 minutes.

    Gently drain.

    Place the tomatillos and jalapeño in blender along with cilantro leaves, garlic and cumin.

    Blend for a few seconds, until smooth.

    Over medium heat, heat the oil in the saucepan.

    Add tomatillo mixture.

    Bring to a simmer; reduce heat and cook until slightly thickened, 8 to 10 minutes.

    Stir in salt and set aside to cool.

    Before serving, fold in diced avocados, onion and chopped cilantro.

    Serving Directions:

    Serve with chips or fresh vegetables.


    At this point, the sauce can be stored in the refrigerator for up to 3 days.

    Before serving, reheat over low heat and loosen the sauce with a little water if necessary.

    Cool before adding the avocados, onion and cilantro.