Creamy Purple Tomatillo Guacamole Recipe
A creamy and tangy guacamole made with California avocados and purple tomatillos, a smaller, sweeter variety of tomatillo.
Ingredients
- 5-6 large Avocados
- 3 limes 2 for juice, one cut into 6 wedges
- 1 ½ teaspoon garlic powder
- ½ ground Cumin
- 1 teaspoon Kosher salt or more to taste
- ½ teaspoon ground black pepper
- ½ cup red onion diced
- 1 cup purple tomatillos husks removed and chopped, plus a few tablespoons for garnish
- ⅓ cup chopped cilantro plus more for garnish
Instructions
- Grab a large bowl and fork. Cut the avocados in half, remove the pits and scoop out into the bowl. Mash but still leave some smaller chunks of avocado.
- Roll two of the limes between your hand and table to release the juice then cut and squeeze the juice over the mashed avocado. Stir well. I switch to a wooden spoon for the rest of the stirring instead of using the fork.
- Add in the spices then stir again then add the diced red onion, chopped tomatillos and cilantro. Stir well
- Garnish with a few tablespoons of chopped tomatillo, a few sprigs of cilantro and slice the remaining lime into wedges and place around the sides. Serve with chips of choice
- To save remaining leftovers - scoop into the container as seen in the blog post. Add a cut lime wedge and cover with the lid. Keep chilled. If you use these specific containers your guacamole will not turn brown.
Notes
Feel free to substitute or omit any ingredients you like or don't like. I suggest making the recipe as is at least once because it is so good with the onion, tomatillos, cilantro and spices.
Check the blog post about information on the containers used to keep your leftover guacamole staying green and fresh for a long time in your refrigerator.