Tomatillo Guacamole Starter
Avocados ripen in the blink of an eye, so be ready to make the best guacamole when they do with this Tomatillo Starter. Keep a jar in the fridge for a salsa dip or add some to an avocado. Perfect dip either way.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 cups
- 12 Tomatillos
- 2 Plum Tomatoes seeded and cut into chunks
- 1 large Shallot about ¼ cup, cut into chunks
- 3 cloves Garlic quartered
- 1 Tbsp Fresh-Squeezed Lime Juice
- ½ tsp Sea Salt + more for roasting the Tomatillos
- Cilantro optional
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
Peel the papery coating off the tomatillos and discard. Rinse the tomatillos under water and gently rub to remove any sticky residue.
Cut the tomatillos into quarter and place cut-side-up on the parchment lined baking sheet. Sprinkle liberally with sea salt.
Roast in the preheated oven for 25 minutes. Remove and set aside to cool while you prep the other veggies.
I prefer to roughly chop/chunk/dice the tomatoes, shallot, and garlic to make sure I don't have huge pieces in the guac. This is a personal preference, so if you like big chunks, skip this step.
Add the tomatillos to the bowl of a food processor or the jar of a high-powered blender (like a Blendtec with the Twister Jar). Process until it is smooth. There will always be seeds, you just don't want huge chunks of tomatillo in there.
Add the remaining ingredients (except avocado) to the food processor/blender and pulse a few times until you've reached your desired consistency.
Store the tomatillo mixture in a glass jar in the refrigerator for up to 2 weeks.
When you're ready to make some guac, cut the avocado in half, remove the pit, and dice the flesh. Lightly mash the avocado with ¼ cup of tomatillo mixture per avocado.
- NOTE: We're not a cilantro-loving family. If you are, toss some cilantro in there when you pulse everything together.
- Nutrition Facts do not include avocados that you mix this into to make the guacamole.