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in Englishen Español


  • 1/2 pound tomatillos, husked and rinsed
  • 1/4 medium white onion
  • 1 clove garlic, peeled
  • 1 cup water
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 2 teaspoons freshly squeezed lime juice
  • 2 ripe avocados, halved and pitted
  • 2 tablespoons Mexican crema or sour cream
  • 2 tablespoons chopped cilantro

Optional Garnish

  • 1/4 cup either chopped Roma tomato or pomegranate seeds


Place tomatillos, onion and garlic in a medium saucepan with water. Bring to a boil, cover and cook for 15 minutes. Let cool. Empty into a food processor or blender. Add TABASCO® Sauce, salt, lime juice, avocados and crema. Puree until smooth. Stir in cilantro. To add color, sprinkle with chopped tomato or pomegranate seeds.

A great topping for almost anything! Spoon onto warmed tortillas filled with Grilled Skirt Steak & Chipotle Onions or Chipotle Brined Chicken Tinga. For a vegetarian option, fill a tortilla with Chipotle Pinto Beans and top with Guacamolillo.

Makes 3 cups.

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