On Line Cookbook

Guacamole Verde

Recipe Information
Kate Ransdell

Serves/Makes:2-1/2 cups

  • 5 tomatillos, husked and rinsed until no longer sticky
  • 1/2 clove garlic, peeled
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup (60 ml) fresh cilantro, minced
  • 2 tsp (10 ml) Mexican oregano (if you can find it)
  • 2 Serrano chiles, minced (remove seeds if you don't want it too hot)
  • 1/4 cup (60 ml) white onion, minced
  • 1 tsp (5 ml) olive oil
  • 1/4 tsp (1 ml) salt
  • 1/2 cup (125 ml) water, or more as desired
  • In a blender or food processor, puree tomatillos and garlic.
  • Add avocado, cilantro and oregano and puree until smooth.
  • Fold in remaining ingredients and water to thin.
  • The salsa should be pourable.
Try this gently heated over shrimp enchiladas; or as a sauce in fish tacos. Very tasty.