Tomatillo-green guacamole (Guacamole de tomate verde) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 81) by Rick Bayless

  • avocados
  • cilantro
  • tomatillos
  • serrano chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thekitchenchronicles on January 27, 2015

    This has become my go-to guacamole recipe, and everyone who comes over and eats it can't get enough. It's a riff on a classic, but not too different that it makes guacamole, which is fantastic as-is, unrecognizable. Reviewed it here:

  • Rutabaga on January 01, 2015

    I made this to go with the herby ricotta-poblano tacos, but it's great accompaniment for almost any taco, or just alone on chips. As someone who loves chunky guacamole, I don't always go for the smoother variations with a lot of additional ingredients (like sour cream), but the roasted tomatillos were a great compliment to the avocados. Leave some streaks of avocado whole for the occasional hit of pure avocado flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.