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Tomatillo Guacamole Dip Recipe


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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