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Mexican-Style Guacamole Verde


The sauce can be stored in the refrigerator for up to 3 days. Before serving, reheat over low heat and loosen the sauce with a little water if necessary. Cool before adding the avocados, onion and cilantro.

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Mexican-Style Guacamole Verde 0 Picture


  • 2 large tomatillos (about 8 ounces), husked
  • 1 jalapeño, stemmed
  • 1/2 cup lightly packed cilantro leaves (about half bunch)
  • 1 small garlic clove
  • 1/2 teaspoon ground cumin
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt, or to taste
  • 2 large fully ripened avocados, peeled, pitted and diced
  • 3 tablespoons chopped onion
  • 2 tablespoons chopped cilantro


Servings 3


Step 1

Place the tomatillos and jalapeño in a medium saucepan with enough cold water to just cover (about 2-1/2 cups); bring to a boil. Reduce heat and gently simmer about 8 minutes until tomatillos are tender. Remove from heat; let stand for 15 minutes. Gently drain.

Place the tomatillos and jalapeño in blender along with cilantro leaves, garlic and cumin. Blend for a few seconds, until smooth. Over medium heat, heat the oil in the saucepan. Add tomatillo mixture. Bring to a simmer; reduce heat and cook until slightly thickened, 8 to 10 minutes. Stir in salt and set aside to cool.

Before serving, fold in diced avocados, onion and chopped cilantro. Serve with chips or fresh vegetables.

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