Mexico City Style Guacamole

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!


  • 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


  1. Peel tomatillos and boil until they turn dull green. Tomatillos turning dull image
  2. Put onion, garlic, chiles, and cilantro in blender and chop fine. Chopping chiles image
  3. Add tomatillos and blend until liquid. Stop here if you want to just have salsa verde :)
  4. Add avocado and blend until smooth.
  5. 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.
  6. 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.

Recent Posts