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.

Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
2 cups


  • 7 ounces fresh tomatillos, husks discarded and tomatillos rinsed

  • ¼ cup thickly sliced white onion

  • 1 fresh jalapeno chili

  • ½ cup packed fresh cilantro sprigs

  • 2 Hass avocados

  • ½ teaspoon salt


  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
8g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 92
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 151mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 1g
Vitamin C 10mg 49%
Calcium 11mg 1%
Iron 1mg 3%
Potassium 336mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.