Tomatillo Time

We’re always craving Mexican food when we’re in France, and when we’re in the US we eat it as often as we can. That project has been considerably aided this year by a local farmer who has produced a bumper crop of gorgeous tomatillos. I’ve made several sorts of salsa verde, one of which found its way into

Shel’s beloved chicken  enchiladas with green sauce. But most often I’ve made a splendiferous version of guacamole that includes tomatillos and is the freshest, greenest-tasting, zingiest version of guacamole that I’ve ever encountered. Not to mention that it keeps in the fridge for several days, the acidity in the tomatillos evidently preventing it from browning like regular guac has a tendency to do.

This recipe comes form the current issue of Saveur magazine, which  you should run out and buy while it’s still on the newsstands, because it’s full of lovely salsa and pesto recipes. But in case you miss it, and especially for Annie and Rebecca, who recently raved about it, here’s the recipe. I use more lime and less chile than Saveur does, but that’s something you’ll need to adjust to your own palate and the acidity of your tomatillos.

Guacamole Taquero*

8 oz tomatillos, husked, rinsed, and chopped
1/2 cup packed cilantro leaves
Juice of 1 lime
1 tsp kosher salt
2 cloves garlic, chopped
1 serrano chile, seeded and chopped
1 ripe avocado, peeled and pitted
1/2 small white onion, chopped

Toss all of the ingredients in the food processor and whiz until smooth and creamy. Eat with everything imaginable.

*adapted from Saveur magazine

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3 Comments on “Tomatillo Time”


  1. Thanks for posting this Abra! I forgot to ask you for the recipe!!

  2. Julie H. Says:

    This sounds really good! I will have to try it out. And your photo of the enchiladas are making my mouth water.

  3. Laura Keciri Says:

    Can you tell us where to find this farmer/grocer that sells tomatillos? I am in Paris. THANK YOU!!!


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