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My review
Avocado-Tomatillo Dip with Jalapenos and Cilantro
18
SandyG
"Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte."
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Ingredients
15 m servings 92Original recipe yields 8 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
- Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
- Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.
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Footnotes
- Cook's Note:
- The dip can be made a couple of hours ahead.
Nutrition Facts
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Reviews
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Newest
12/19/2015
Made as written and PERFECT! The level of heat relies on you. No other words needed for this review!
5/13/2018
I forgot that I didn't have a jalapeno, so I added a new jalapeno powder that I picked up in New Mexico when I was there. Otherwise I followed the ingredients as written. We thought this was a...
2/21/2016
I'm not a huge fan of guacamole, but this recipe is just perfect!
2/7/2016
I used green enchilada sauce, added garlic salt, lime and a tad of cream chees to thinken it. Great!
1/17/2016
A simple twist on the typical guac. The mild acidity of the tomatillos lets you really taste the avocado. I added a bit more salt and a few chopped yellow cherry tomatoes.