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Tomatillo Guacamole Dip Recipe

Tomatillo Guacamole
Sheri Giblin

Tomatillo Guacamole

Tomatillos, also called Mexican green tomatoes, belong to the nightshade family. They resemble small green tomatoes except that the tomatillo has a papery husk. Look for firm fruit with dry, intact husks when making this guacamole dip.

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  • 4 tomatillos, papery husks removed, halved lengthwise
  • 2 large plum tomatoes, cored, halved lengthwise, and seeded
  • 2 teaspoons canola oil
  • 2 large hass avocados, halved, pitted, and peeled
  • ½ cup/30 grams chopped cilantro/fresh coriander leaves
  • ¼ cup/35 grams diced red onion
  • 3 Serrano chiles, seeds and ribs removed, minced
  • 2 tablespoons fresh lime juice
  • ½ teaspoon kosher or sea salt


Prepare a medium-hot fire in a charcoal grill/barbecue, preheat a gas grill/barbecue on medium-high, or place a stove-top ridged grill pan over medium-high heat.

Brush the tomatillos and tomatoes with the oil. Place the tomatillos and tomatoes, cut-side down, directly over the fire. Cover the grill and cook, turning once, until dark brown grill marks appear and they are tender, about 3 minutes per side. Transfer to a cutting board and cut into ½-inch dice. Set aside.

In a medium bowl, mash the avocados until chunky. Add the grilled tomatillos and tomatoes. Fold in the cilantro/fresh coriander, onion, Serrano chiles, lime juice, and salt. Transfer to a serving bowl and serve immediately.


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