Mexico City Style Guacamole

green salsa-salsa verde

Mexico City Style Guacamole

Jon Griffin
Ever wanted to make that great taco shop guacamole? Not the smashed avocado the most people call guacamole, but the guacamole made in Mexico.
This is a recipe I was taught when I lived in Mexico City. Notice, only a slice of onion and a clove of garlic. That's it.
Like all salsa, it's good fresh, and even better the next day!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Mexican
Servings 12
Calories 25 kcal


  • 1 lb tomatillos paper husks removed
  • 3 jalapeno peppers
  • 1 slice onion
  • 1 cloves garlic
  • 10 sprigs cilantro
  • 1 tsp salt optional
  • ½ ripe avocado


  • Peel tomatillos and boil until they turn dull green.
    tomatillos turning dull green
  • Put onion, garlic, chiles, and cilantro in blender and chop fine.
    Chopping chiles
  • Add tomatillos and blend until liquid. Stop here if you want to just have salsa verde 🙂
  • Add avocado and blend until smooth.
  • Add water to make a little thinner. It will thicken as it cools. Usually 1/4 – 1/2 cup of the boiling water is good.
  • Let cool and enjoy!


You may need to add some of the water if the salsa is too thick. Remember that it will thicken in the refrigerator.

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