Tomatillo guacamole on toast

Tomatillo guacamole on toast.

My garden is alive with tomatillos, so I was delighted to try food columnist Francesca Olsen's recipe for tomatillo salsa last weekend. I devoured it quickly and used up all the tomatillos in the house. 

But then I went to check the garden and found another round of those husked green fruits ready to harvest. Not ready to make another round of salsa just yet, I decided to scroll through my Instagram photos from last year to jog my memory of what I was making with tomatillos this time last year. Turns out, I was making a tomatillo guacamole that I was topping just about everything with. I suggest spreading it on toast and topping it with some fresh, thin-cut tomatoes and a few pickled red onions. 


(Adapted from Kelsey Nixon's recipe on


8 ounces tomatillos (about 4), husked, rinsed and coarsely chopped

1 ripe avocado, halved, pitted, peeled and diced

1/2 onion, coarsely chopped

2 cloves garlic, smashed and quartered

Juice of 1 lime

1 teaspoon ground cumin

1 teaspoon kosher salt

Note: Optional ingredients include 1/2 jalapeño pepper, coarsely chopped (with seeds) and 3/4 cup coarsely chopped fresh cilantro.


Combine the tomatillos, avocado, onion, garlic, lime juice, cumin and 1 teaspoon salt (add optional jalapeño and cilantro), in a food processor or blender and pulse until combined. Spread on toast or eat with tortilla chips. 

Jennifer Huberdeau can be reached at or 413-496-6229. On Twitter: @BE_DigitalJen

Features Editor

Jennifer Huberdeau is The Eagle's features editor. Prior to The Eagle, she worked at The North Adams Transcript. She is a 2021 Rabkin Award Winner, 2020 New England First Amendment Institute Fellow and a 2010 BCBS Health Care Fellow.