Tomatillo Guacamole

By Jason Epstein

Updated March 5, 2024

Total Time
20 minutes
Rating
4(11)
Notes
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Featured in: FOOD; A Dieter's Dilemma

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Ingredients

Yield:10 appetizer servings
  • 4tomatillos
  • Juice of 1 lime, or more to taste
  • 1bunch cilantro, roughly chopped
  • 1jalapeño pepper, seeded and roughly chopped, or more to taste
  • ½onion, peeled and roughly chopped
  • 5ripe Haas avocados
  • Sea salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

171 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 2 grams protein; 308 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all the ingredients except the avocados and salt in a food processor and pulse briefly.

  2. Step 2

    Split the avocados lengthwise and remove the pits. Save one pit. Scoop out the avocado flesh and add it to the processor. Pulse twice, or until the avocado is roughly cut in. Add sea salt to taste. The salt is crucial and should be added with care. To keep guacamole from turning brown if not serving immediately, add the reserved pit to it and cover with plastic wrap. Remove the pit before serving.

Tip
  • Each tortilla chip contains 1 gram of carbohydrate, so take it easy.

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4 out of 5
11 user ratings
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