Ultimate Tomatillo Avocado Salsa
In this tomatillo avocado salsa, avocado and tomatillos are blended with garlic, jalapeno, cilantro and lime juice for a delicious and addicting salsa.
I’ve found a new addiction, obsession errr snack.
Right now it looks like a bowl of green and in all actuality, that’s EXACTLY what it is. See below picture.
Everything is green! Until recently, I never knew this tomatillo avocado salsa existed. NEVER. Not until last weekend. I mean sure I’ve heard of tomatillo salsa, but this is something totally different.
Pat and I along with our good friends Mike and Heidi went to a little Mexican restaurant before heading to Oktoberfest. Two cultures… one night. When our chips came out so did three bottles of different house-made salsas. One regular, one fire roasted {I believe} and this green little number. Heidi said it’s her favorite so naturally I tried it. Ohhhh deeeeearrrrr meeeee! It was smooth, creamy and with a subtle kick of spiciness. I was in love. SO in love I woke up Monday morning and jotted down a quick grocery list: Tomatillos, avocados, Serrano and fresh cilantro.
This salsa was going to be my lunch.
Pop a peeled garlic clove into a mini food processor or blender.
Once you peel off the outer husk you’ll find they’re a little sticky (kind of grosses me out a tad) so give them a wash. Then roughly dice up 8 ounces of tomatillos or six medium size.
Remove the stem and chop up the chile. Next time I’m leaving in all the seeds for more kick, but you can remove all of them for less heat.
Throw the tomatillos and the chile pepper into the food processor…
Secure the lid and blitz until coarsely chopped. This only makes more room for the avocado.
Slice and scoop out the flesh of one large ripe avocado.
Add in about a quarter cup of fresh cilantro leaves.
Then squeeze in the juice of 1/4 to half of a lime, depending on how lime-y you like it. Secure the lid once more and blend until smooth yet slightly chunky.
Next just scrape down all the bits on the side, season with 3/4 teaspoon of kosher salt and blend for a few more seconds.
I did have this tomatillo avocado salsa for lunch. But then I made steak fajitas that same night and spooned it over top. It’s pretty fantastical stuff and if you’ve ever wondered what the heck those green things are in the husk and what would you might use them for… this salsa is it!
But I’m also working on another recipe featuring these pups since I stuffed a produce bag with 2 pounds of them. When I get excited, I go overboard.
Enjoy! And if you give this Tomatillo Avocado Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Tomatillo Avocado Salsa
Ingredients
- 8 ounces fresh tomatillos, husked and washed (about 6 medium)
- 1 clove fresh garlic, peeled
- 1 small jalapeño or Serrano chile, chopped
- 1 large avocado
- 1/4 cup fresh cilantro leaves
- juice of half a lime
- 3/4 teaspoon kosher salt
Instructions
- In the bowl of a mini food processor add peeled garlic, tomatillos and chile. Pulse until coarsely chopped.
- Add in the avocado, cilantro and lime juice and pulse until mostly smooth with a little chunkiness to it. Season with salt and pulse to combine.
- Chill until ready to serve.
- Use as a dip for chips or drizzle over tacos and fajitas.
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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
oh this looks fabulous! i think your motherinlaw needs a small food processor for christmas!
Totally looks like my idea of heaven!!
This looks so creamy and delicious. Pinned!
Amazing! I love salsa verde and with the addition of avocado it’s perfect. Pinned.
Hi Laurie… if you dont know what to do with your tomatillo verde, make the same recipe that you did, without the avocado, but cook first the green tomatoes with water, salt, a little pice of onion, garlic and even the cilantro, and blend it (including the water) to make like a light salsa, around 1 liter of salsa. Adjust salt and water in the blender.
In a pot, through the salsa with a little of oil, just put some pork, beef or chicken, can be chicken breast in cubes, beef in cubes or pork loin in cubes, but also if you don’t mind fat, you can put pork ribs in pieces, chicken legs or beef with some fat. And… potatoes Keep that at medium temperature until the potatoes are done. Its a wonderful stew.
For me, potatoes is the best for this stew, but you can use any vegetable that you want, from roots to spinach and kale!
Yum, this looks so good! I have been trying to think of creative ways to use up tomatillos.
This pretty much looks magical. What a great recipe!
I am curious if this turned brown fast or if it stayed that nice green color for a couple days. Want to make for a book club but not sure how far in advance would be ok. This looks sooo good! Can’t wait to try!
Laurie McNamara replied: — October 5th, 2014 @ 10:38 am
It stayed green for a few days or until we finished it off
This salsa looks amazing!! I’m going to try it ASAP! I would love to also try to chips though. Could you share what brand and type they are? Thank you so much for another amazing recipe post!!
This is, by far, the best tomatillo salsa I have ever had. I have made it several times now for both family and friends and it’s always a big hit. Thank you!!