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Avocado-Tomatillo Dip with Jalapenos and Cilantro


"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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15 m servings 92 cals
Original recipe yields 8 servings (2 cups)

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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • The dip can be made a couple of hours ahead.

Nutrition Facts

Per Serving: 92 calories; 7.7 g fat; 6.4 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 151 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Made as written and PERFECT! The level of heat relies on you. No other words needed for this review!

I'm not a huge fan of guacamole, but this recipe is just perfect!

I used green enchilada sauce, added garlic salt, lime and a tad of cream chees to thinken it. Great!

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.