Meatless Monday - Guaca-Verde-Mole

by Dianne Wenz in ,

I'm not really into sports, but I've been told that Superbowl Sunday takes place this coming weekend. I recently read that about 53 million pounds of avocados are consumed on this one particular Sunday annually. While I'm not really a fan of football, I am a big fan of avocados. In this recipe, I've altered everyone's favorite guacamole dip but crossing it with salsa verde and coming up with a salsa-guacamole hybrid. Despite the two jalapenos, this salsa-mole doesn’t have much heat to it, so if you like things spicy, add more of them, or use something hotter, like habanero peppers. This recipe makes a lot of dip, so there will be plenty for all of your friends at your Superbowl Party this Sunday.



  • 10 tomatillos, skins removed, rinsed and cut into quarters
  • 2 jalapeno peppers, cut in half and seeds removed
  • 4 garlic cloves
  • ½ white onion (about ½ cup), cut into wedges
  • ½  cup loosely packed parsley or cilantro, chopped
  • 1 teaspoon sea salt
  • 2 tablespoon lime juice
  • 1 tomato, diced
  • 2 avocados, chopped


  1. Heat oven to 400 degrees.
  2. Roast tomatillos, jalapenos, garlic cloves and onion for about 15 minutes, turning everything over at the halfway point.
  3. In a food processor, mix tomatillos, jalapenos, garlic, onion, tomato, parsley or cilantro, lime juice and sea salt.
  4. Add the avocado and pulse so that they’re mixed in, but still a little chunky.
  5. Serve with tortilla chips or cut veggies. Enjoy!