Recipe for Homemade Guacamole with Tomatillos ♥
Weight Watchers-Friendly!

Homemade Guacamole with Tomatillos, great flavor, lightened up with low-cal tomatillos | LowCarb, GlutenFree, Paleo, Weight Watchers PointsPlus 2 |
Today's guacamole recipe: Traditional avocado guacamole lightened with tomatillos. Stays fresh and bright green for a couple of days! Weight Watchers Friendly, just 2 PointsPlus per quarter cup! Low Cal. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real". And decidedly delicious, did I mention that?!

~recipe & photo updated 2014 & republished 2015~
~more recently updated recipes~

2008 ORIGINAL POST: Much as we all might hope (and I might try, say, with guacamole made from broccoli), there's really no replacing real avocados if we want real guacamole. So this year, I switched strategies, trying a recipe that adds bulk from a lower-calorie ingredient to the traditional avocados.

TASTE Taste-wise, guacamole made with a mix of avocado and tomatillo completely works! It is definitely a real avocado guacamole. Better yet? The lower-calorie tomatillos add a brightness that's just a touch deliciously different. Tomatillos are also called Mexican Green Tomatoes so in addition to being lower in calories, they also fit the Mexican-ish theme. Score!

NUTRITION So did my strategy to lower the calories in guacamole work too? Yes! With tomatillos, the guacamole can't help but have fewer calories for equivalent volume – and a quarter cup of this guacamole adds up to two points for Weight Watchers (both Old Points & PointsPlus). It's all still a matter of portion control, however, be sure to check the nutrition information provided after the recipe.

2014 UPDATE: Wow, since I'm not the guacamole maker in the family, it'd been awhile since I made this Guacamole with Tomatillos. But I'll stack this guacamole up against the best guacamole recipes any time! I love that bit of brightness from the tomatillos. And if you're in Superbowl mode, check out my collection of recipes for Superbowl parties at my food column, Kitchen Parade.


Hands-on time: 30 minutes
Time to table: 30 minutes
Makes 2 cups

1/2 pound tomatillos
3 or 4 serrano chiles, halved, seeds and membrane removed

1/2 a small red onion, grated on a hand grater
2 large cloves garlic, grated on a hand grater (this may be my new favorite way to get small but still discernible bits of garlic!)
1/2 cup chopped fresh cilantro (don't skip this!)
Zest & juice of a lime
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 large ripe California avocadoes (about 1 pound), seeds removed, cut into cubes (I use my favorite avocado knife)

TOMATILLOS & CHILES Turn on the broiler. Remove the papery husks from tomatillos, then wash. Place on a rimmed baking sheet and place under the broiler, 4 or 5 inches from the heat. Leave there until the tomatillos char, about 7 - 10 minutes or until the skins begin to blacken. Midway, I added the chiles flesh-side down, they're not as thick so don't take as long. Turn the tomatillos over, let the flip side char too. Remove from the broiler, let cool a bit. Remove the core and skins. Chop. (They'll be slippery and seedy, don't worry, this is natural.)

GUACAMOLE Meanwhile, in a bowl, collect all the ingredients except the avocadoes and stir. Add the avocado and with a fork, mash a bit but still leave chunks of visible avocado.

MAKE-AHEAD For the most freshness, make this guacamole the same day you'll serve it but it's fine to make it two or three or even four hours ahead of time. The lime juice prevents discoloration.

2008: I did love the charred tomatillos! I charred some extras, hoping to add still more to the guacamole. That didn't turn out so I put them on top of a salad or two. Delicious!
2008: Lots of people think that the "heat" in chile hot peppers resides in the flesh. Nope. The seeds, then? Nope again. The skin? Sorry. What's left? The heat in chiles is in the membranes that connect the seeds to the flesh. Let your knife decide what heat to keep and what to cut away.
2014: I accidentally skipped the chiles and they weren't in the least bit missed!
2008: Before the cilantro is added, the tomatillos add a sourness that makes the guacamole more 'weird' than 'good'. So if you're not a fan of cilantro, I'd maybe look for another recipe.
2014: At least in the Midwest, it pays to buy avocados two or three days ahead of time. Let them finish ripening on the counter. I usually buy an extra one or two or three, in case one doesn't ripen or over-ripens.

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from A Veggie Venture

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~ more appetizer recipes ~
from Kitchen Parade, my food column

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008 & 2014 & 2015
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. One of my favorites guacamole recipes is from Debbie Madison's Savory Way Cookbook, her Tomatillo-Avocado Salsa stays greener longer. (It's not much different from your recipe.) Just before serving, she also seasons with lime juice or vinegar and salt.

    I always add green chilies, too, just because I like them in guacamole!

  2. Alanna,

    Loved how the end talked about 'where's the heat?' I adore tidbits of info such as this!!

    Great idea on tomatillos... I REALLY need to use them more...


  3. Beautiful, and so delightfully green, too. I always char the onions, because I don't like the flavor of raw onion. It's nice that tomatillos are available in the regular grocery store now.

  4. I'm excited to try this over Super Bowl Sunday. I live in Tucson, so guac is a staple of get-togethers. I also like to add lime juice to my guacamole for an extra layer of flavor.

  5. Oh my gawd, is there another vegan (vegetarian?) Alanna out there?
    And spelled the same...


  6. I am practically drooling over this!

  7. Linda ~ Good point, this guacamole did stay green for the longest time. I even ended up with some leftover, covered it with Saran and left it in the fridge for a few days: still green.

    Janelle ~ You made my day, thanks!

    Lydia ~ GREAT idea to char the onions, too.

    Momof3 ~ Tuscon and every other American city, apparently. Somewhere I read that 80% of the country's avocados are consumed during the playoffs and SuperBowl.

    Dandelion/Alanna ~ Ha! We do have the same name and both love vegetables! But A Veggie Venture is not vegan, not even vegetarian, even though it is 100% vegetables. Thanks for saying 'hi'!

    Cara ~ It's a good one!

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  11. the idea ... wonder if you ever tried it with canned tomatillos, or is that sacrilege??
    Anyhow, I will try this as written ... will lett you know ... always exciting to receive your regular e-mail recipes and news...THANKS!!

  12. Patricia ~ Ha ha, canned tomatillos wouldn’t be “sacrilege” but you would miss the smoky flavor that comes from roasting them. Also, I find fresh tomatillos easier to find than canned tomatillos -- just this week, in fact, I’ve got a great tomatillo chili recipe to share next week! PS Thank you-thank you for your enthusiasm, it totally made my day!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna