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Introduction
Guacamole is a beloved staple in Mexican cuisine, with roots dating back to the Aztecs who were among the first to cultivate avocados. While the classic tomato-based version is undoubtedly delicious, this verdant guacamole verde offers a unique and revitalizing spin on the traditional recipe. Embracing the vibrant greens and zesty flavors that define Mexican cuisine, this dish pays homage to the country's rich culinary heritage while providing a nutritious and refreshing alternative perfect for warm summer days or lively fiestas.
Ingredients
• 1 lb (454g) tomatillos, husks removed, rinsed, and roughly chopped
• 2 medium ripe avocados, pitted and diced
• 1/2 cup (8g) packed fresh cilantro, stems and leaves, plus more for garnish
• 1/4 cup (60ml) fresh lime juice (about 2-3 limes)
• 2 jalapeños, seeded and finely chopped (or more/less to taste)
• 1/2 medium white onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon (5g) salt, or to taste
• 1/4 teaspoon ground cumin
• 1 tablespoon (15ml) olive oil or avocado oil
Step 1:
Remove husks from the tomatillos, rinse them under cool water, and roughly chop them.
Step 2:
Cut the avocados in half lengthwise, remove the pits, and dice the flesh.
Step 3:
Finely chop the cilantro, jalapeños, onion, and garlic.
Step 4:
Juice the limes to get 1/4 cup of fresh lime juice.
Step 5:
In a blender or food processor, combine the chopped tomatillos, diced avocados, cilantro, lime juice, jalapeños, onion, garlic, salt, cumin, and olive oil. Pulse or blend until the desired consistency is achieved, leaving some texture if preferred.
Step 6:
Taste and adjust seasoning with more salt, lime juice, or jalapeños as desired.
Step 7:
Transfer the guacamole verde to a serving bowl and garnish with additional cilantro leaves, if desired.
Q: Can I use green tomatoes instead of tomatillos?
A: Yes, if tomatillos are unavailable, you can substitute 1 cup of chopped green tomatoes in this recipe.
Q: How long does guacamole verde last in the fridge?
A: Properly stored in an airtight container with plastic wrap pressed directly onto the surface, this guacamole verde will last up to 2 days in the refrigerator.
Q: Can I make this recipe ahead of time?
A: It's best to prepare the guacamole verde just before serving for the freshest flavor and texture. However, you can chop the ingredients a few hours in advance and blend or mash them together right before serving.
• For a spicier guacamole, leave some or all of the jalapeño seeds.
• If tomatillos are unavailable, use 1 cup of chopped green tomatoes as a substitute.
• Adjust lime juice and salt to taste preference.
• This recipe is vegan, gluten-free, and dairy-free.
• Serve immediately or cover tightly with plastic wrap and refrigerate for up to 2 days.
Serve the guacamole verde immediately with tortilla chips, fresh vegetables, or as a topping for tacos, burritos, or salads.
Cover the guacamole verde tightly with plastic wrap, pressing the wrap directly onto the surface to prevent browning. Refrigerate for up to 2 days.
Prepare all the ingredients in advance to make the blending process quick and easy.
- Use ripe but firm avocados for the best texture and flavor.
- Adjust the amount of jalapeños to your desired spice level.
- Add a pinch of sugar or honey to balance the acidity if needed.
For a creamier texture, blend in 1/4 cup of sour cream or Greek yogurt. For a chunkier guacamole, mash the ingredients with a potato masher or fork instead of blending.
Pair with crispy tortilla chips, fresh veggies like carrots and cucumber, or serve alongside tacos, fajitas, or enchiladas. A refreshing margarita or Mexican beer would also complement the flavors nicely.
Year-round, but peak season for tomatillos is typically late summer to early fall.
This recipe is vegan, gluten-free, and dairy-free. However, it contains cilantro, which some people may have an allergy or sensitivity to.
