Guacamole With Roasted Tomatillos and Chipotle Peppers

Living in the Dallas, TX area means one thing for food: there is never a shortage of Mexican food around (fajitas, beans, grilled peppers and onion, and the list goes on).

A favorite of mine is guacamole and this roasted tomatillo and chipotle pepper gaucamole is no exception. This gaucamole recipe adds a few more flavors to a traditional gaucamole, but I can promise it is delicious.


Homemade Guacamole with Roasted Tomatillos and Chipotle Peppers - My Whole Food Life

For those of you not familiar with Hispanic foods, guacamole is essentially mashed avocado with some spices and other veggies for flavor, namely tomato, onion, and garlic.

It’s meant to be used as a dip for chips or as a spread on sandwiches or tortillas.

We received a bunch of avocados and other Mexican veggies the other day with our organic co-op basket we order.  Two special things we got were tomatillos and smoked chipotle chiles which inspired the dish below.

Guacamole With Roasted Tomatillos and Chipotle Peppers

Guacamole With Roasted Tomatillos and Chipotle Peppers

Prep Time 15 min Serves 4 servings     adjust servings


  • 4 avocados
  • 4 Tomatillos roasted
  • 4 cloves garlic roasted
  • 2 T chopped cilantro
  • 2 chipotle chilis
  • 1 small lime squeezed (We used an organic one and it was tiny)
  • 1/2 T cumin
  • 1/2 small red onion
  • salt to taste


  1. Remove the leafy outside of the tomatillos and rinse under some warm water to remove the sticky outside.
  2. Peel the garlic cloves as well, but leave them whole.
  3. Turn on your broiler in the oven to 500 degrees F (260 degrees C) and insert the tomatillos and garlic to roast. This should take about 5-7 minutes.
  4. Afterward, peel the avocado removing the dark green skin.
  5. Remove the pit (Quick tip here, if you store avocado with the pit after opening it, it will stay greener longer and keep longer).
  6. Put everything in the food processor including the garlic and tomatillos and mix/chop until right before the avocado is smooth as you want a bit of chunk to it.


Recipe Notes

I wanted to note two things here. These chiles do have a bit of heat, so if you don’t like spicy foods, remove the pepper seeds from the dish. The seeds in peppers are where the real heat is. You remove the seeds and you get the same great smoky flavor without the heat (forgive the pun). Next, the acid from the tomatillos and lime will keep this dish very green. Avocado tends to turn dark green as it oxidizes. This dish stayed in our refrigerator for three days and looked as fresh as the day I made it. We ate these with our Healthy Corn Tortilla Chips. You can find that recipe here. Pretty amazing. I hope you enjoy this as much I did.

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13 thoughts to “Guacamole With Roasted Tomatillos and Chipotle Peppers”

  1. Divine! I even cut the recipe in half and forgot the salt! I will definately make this again! Thanks for sharing!
  2. Looks good if you're wanting a dip or salsa type guac. Something that stands alone and eaten with chips. I prefer my guac to cool down spicy flavors so we make both options depending on what we want to use it for. My hubby makes the best I have ever had. He makes a tequila, lime, and bacon reduction, stirs in the onions and any seasonings. The smell is other-worldly delicious. He mixes that with the nearly pureed avocados. Just magnificent. I don't care for it to be too acidic, but he does sometimes and he'll increase the lime ratio. He'll add peppers or cilantro too if he wants spicy. Very nice recipe.
  3. I just found your website and love it! Thank you for sharing such fun, healthy and tasty recipes! What food processor would you recommend as I don't have one and am thinking about getting one? Again, thank you!! Rachel
  4. Which co-op do you use? We LOVE our Bountiful Baskets, and your recipe is the perfect thing I need for my Mexican veggie pack today. El Hubs is going to love this! Great blog! -Fellow DFW Native

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