Guacamole Recipe

Preheat oven to 425°F (220°C) and line a baking sheet.

Rinse and pat dry the tomatillos. Remove the husks and rinse again to remove any loosened residue.

Toss the tomatillos with olive oil and spread in a single layer on the baking sheet.

Roast until blistered and soft, about 8–12 minutes. Remove from oven and let cool slightly.

If desired, finely chop half of the roasted tomatillos and reserve the rest for later folding into the guacamole for texture.

In a medium bowl, combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt.

Stir well, taste, and adjust salt or lime if needed. Let the mixture rest 10–15 minutes for flavors to meld.

Scoop avocado flesh into a mixing bowl.

Add lime juice, minced garlic, chopped cilantro, and salt. Mash to the desired chunky or smooth texture.

Gently fold the pico de gallo into the mashed avocado to form the guacamole base.

Fold in the roasted tomatillos (reserve some chopped pieces for extra texture if desired) to introduce a roasted-tomato note.

Taste and adjust seasoning with additional salt or lime juice if needed. If the guacamole is too chunky, mash a bit more; if too smooth, fold in more pico de gallo and roasted tomatillos.

Serve immediately with tortilla chips, or alongside fresh vegetables. This guacamole can be topped with an extra drizzle of lime juice and a light sprinkle of cilantro for presentation.