Avocado Tomatillo Dip With Jalapenos And Cilantro Recipes

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TOMATILLO GUACAMOLE



Tomatillo Guacamole image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.

CREAMY GUACAMOLE



Creamy Guacamole image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Husk 3 tomatillos. Cook in boiling water until tender, 2 to 4 minutes; drain, chop and transfer to a food processor. Halve, pit and chop 3 ripe avocados; add to the food processor along with 1/4 cup each sour cream, cilantro and mint, 1 grated small garlic clove, 2 teaspoons jalapeno hot sauce, the juice of 1/2 lime and 1 teaspoon kosher salt. Puree until smooth. Transfer to a bowl and season with more salt and cayenne.

AVOCADO-TOMATILLO DIP WITH JALAPENOS AND CILANTRO



Avocado-Tomatillo Dip with Jalapenos and Cilantro image

Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.

Provided by SandyG

Categories     Guacamole

Time 15m

Yield 8

Number Of Ingredients 6

7 ounces fresh tomatillos, husks discarded and tomatillos rinsed
¼ cup thickly sliced white onion
1 fresh jalapeno chili
½ cup packed fresh cilantro sprigs
2 Hass avocados
½ teaspoon salt

Steps:

  • Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
  • Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
  • Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 6.4 g, Fat 7.7 g, Fiber 4 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 150.6 mg, Sugar 1.6 g

AVOCADO AND TOMATILLO DIP



Avocado and Tomatillo Dip image

Make and share this Avocado and Tomatillo Dip recipe from Food.com.

Provided by Dawnab

Categories     Sauces

Time 5m

Yield 4 cups

Number Of Ingredients 8

3/4 lb fresh tomatillo
4 cloves garlic
3 california avocados
1/2 cup chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice, or to taste
1/4 cup finely chopped red onion
salt
freshly ground black pepper

Steps:

  • Remove husks and rinse tomatillos under warm water to remove stickiness.
  • Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn.
  • Cool to room temperature.
  • In a food processor purée tomatillos and garlic until smooth.
  • Halve and pit avocados and scoop into tomatillo mixture.
  • Pulse until coarsely chopped.
  • Stir in cilantro, lime juice, onion, salt and pepper.
  • Serve with tortilla chips.

TOMATILLO-AVOCADO DIP



Tomatillo-Avocado Dip image

Categories     Condiment/Spread     Blender     Garlic     Super Bowl     Vegetarian     Quick & Easy     Avocado     Tomatillo     Jalapeño     Sour Cream     Bon Appétit

Yield Makes 2 3/4 Cups

Number Of Ingredients 7

1 pound tomatillos, husked
1 avocado, pitted, peeled
1 cup loosely packed cilantro leaves
1/3 cup sour cream
5 garlic cloves
3 tablespoons fresh lime juice
1 1/2 medium jalape&;ntilde;o chilies, stemmed, seeded, chopped

Steps:

  • Cook tomatillos in large pot of boiling water until soft but still whole, about 3 minutes. Drain. Place tomatillos in large bowl and refrigerate until cold, about 1 hour.
  • Place tomatillos in blender. Add remaining ingredients. Blend until smooth. Transfer dip to bowl. Cover with plastic and refrigerate until cold. (Can be prepared 6 hours ahead.)

AVOCADO AND TOMATILLO DIP



Avocado and Tomatillo Dip image

Categories     Condiment/Spread     Food Processor     Super Bowl     Quick & Easy     Wheat/Gluten-Free     Cinco de Mayo     Avocado     Summer     Poker/Game Night     Vegan     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

3/4 pound fresh tomatillos
4 large garlic cloves
3 California avocados
1/2 cup chopped fresh cilantro sprigs
1 1/2 tablespoons fresh lime juice, or to taste
4 tablespoons finely chopped red onion

Steps:

  • Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them to room temperature.
  • In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.

AVOCADO-TOMATILLO DIP WITH JALAPENOS AND CILANTRO



Avocado-Tomatillo Dip with Jalapenos and Cilantro image

Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.

Provided by SandyG

Categories     Guacamole

Time 15m

Yield 8

Number Of Ingredients 6

7 ounces fresh tomatillos, husks discarded and tomatillos rinsed
¼ cup thickly sliced white onion
1 fresh jalapeno chili
½ cup packed fresh cilantro sprigs
2 Hass avocados
½ teaspoon salt

Steps:

  • Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
  • Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
  • Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 6.4 g, Fat 7.7 g, Fiber 4 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 150.6 mg, Sugar 1.6 g

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