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.
HOMEMADE GUACAMOLE with TOMATILLOS
Hands-on time: 30 minutes
Time to table: 30 minutes
Makes 2 cups
TOMATILLOS & CHILES
1/2 pound tomatillos
3 or 4 serrano chiles, halved, seeds and membrane removed
GUACAMOLE
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.
ALANNA's TIPS & KITCHEN NOTES
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.
TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Gourmet, August 2000
NUTRITION INFORMATION Per Tablespoon/Quarter/Half Cup (Because really, who are we kidding? just one tablespoon, even a quarter cup of good guacamole? Right.) 27/85/170 Calories; 2/7/14g Tot Fat; 0/1/2g Sat Fat; 2/6/13g Carb; 1/4/8g Fiber; NetCarb1/2/5; 0/2/3g Sugar; 39/153/306mg Sodium; 0mg Cholesterol; 0/1/3g Protein. 
WEIGHT WATCHERS POINTS: WW Old Points .5/1.5/3 & WW PointsPlus 2/2/5 CALORIE COUNTERS 1/3 cup =100-calorie serving (2g protein).
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SUPERBOWL-FRIENDLY RECIPES
~ Hot Corn Dip ~
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~ more appetizer recipes ~
~ more avocado recipes ~
~ more tomatillo recipes ~
from A Veggie Venture
~ Football Fever! ~
~ Chillin': Favorite Chili, Chowder & Cornbread Recipes ~
(two collections of snacks and game-friendly party fare)
~ Game-Day Pretzels ~
~ Easy Shrimp Bites ~
~ Party Nuts with Fresh Rosemary ~
~ more appetizer recipes ~
from Kitchen Parade, my food column
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