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Prep time
15 mins
Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Adapted from The Dean And DeLuca Cookbook by David Rosengarten with Joel Dean & Giorgio DeLuca


Guacamole is certainly one of the most beloved of appetizers. This interpretation of the timeless classic uses tomatillos, which makes it a bit unique. Guaranteed to please whatever crowd you're serving!


5 large avocados, peeled and stoned
2 tomatillos, quartered
2 jalapeños to taste, seeded, or more to taste
1⁄4 cred onion, minced
1⁄4 ccilantro, plus extr for garnish
  juice of 1 lime, plus extra for drizzle
  salt and pepper, to taste


In a food processor, puree tomatillos, jalapeños, onions, cilantro and lime juice. Cut avocados into coarse chunks and gently toss with tomatillo puree. Season to taste with salt and pepper. If not serving immediately, drizzle with lime juice and cover with plastic wrap placed directly on the surface of guacamole to prevent browning. Chilling for 1 to 2 hours with intensify the flavors. Garnish with cilantro before serving.