In this Tomatillo Avocado Salsa, ripe and buttery avocado is blended with roasted tomatillos, onion and jalapeño, fresh garlic, cilantro and lime juice for a creamy, slightly spicy and delicious salsa. This recipes yields 3 cups or 12 (1/4 cup) servings.
I never knew tomatillo avocado salsa existed until a few years ago.
Pat and I along with our good friends Mike and Heidi went to a little Mexican restaurant before heading to Oktoberfest in downtown Clarkston. Two cultures, one night! When our chips came out so did three bottles of different house-made salsas. One regular, one fire-roasted and this green little number. Heidi said it’s her favorite so naturally I tried it.
It was smooth, creamy and with a subtle kick of spiciness. I was in love. SO in love I woke up that following morning and jotted down a quick grocery list: Tomatillos, avocados, jalapeño and fresh cilantro.
You can serve it in a bowl with tortilla chips or spoon it over tacos, nachos, stuff it in burritos… you get the idea.
To Make This Tomatillo Avocado Salsa You Will Need:
- olive oil spray
- yellow onion
- kosher salt
- lime juice
What are tomatillos?
Tomatillos or also known as the Mexican groundcherry or husk tomato. Like tomatoes, tomatillos are part of the nightshade family, however they’re actually more closely related to gooseberries or the Chinese lantern plant. You can eat them raw or cooked in a bunch of recipes! The most common known recipe being salsa verde.
Move your oven rack to the highest position and Preheat the broiler on high.
Remove and discard the papery husk from 8 ounces of tomatillos and wash the sticky residue off under water. Line a rimmed baking sheet with foil and lightly coat with olive oil spray. Cut the tomatillos in half, quarter the onion and add them along with a jalapeño to the pan. Spray with a little more olive oil and broil for 6 to 8 minutes.
Flip the jalapeño and rotate the pan halfway through broiling.
Transfer the jalapeño to a small bowl and cover tightly with plastic wrap and allow the steam for 5 or so minutes. This will help loosen the charred skin away from the flesh. Once safe to handle, remove the stem and skin and roughly chop. Discard the seeds for less heat.
Add avocado to food processor and pulse a few times.
Transfer the roasted tomatillos, onion and peeled and chopped jalapeño to the food processor.
Pulse until incorporated with the avocado.
Next add in 1 handful of cilantro , 2 cloves garlic, 1-1/2 teaspoons kosher salt (more or less to taste) plus 3/4 teaspoon cumin.
Then squeeze in the juice of 1 juicy lime, or more depending on how lime-y you like it.
Secure the lid once more and blend until smooth. Taste and season with more salt or lime juice if desired.
Because this will be slightly warm from the broiled veggies, it’s important to cover tightly and refrigerate for at least 2 hours or overnight. This will allow the salsa to chill and flavors develop.
Storing Tomatillo Avocado Salsa:
Transfer salsa to a container with a tight fitting lid. Lay plastic wrap directly touching the salsa and then cover with a lid to the container.;
Storing the tomatillos salsa this way should allow it to keep for 3 days at least.
When Serving, I like to top it with extra onion, jalapeño and cilantro (obviously). Presentation is key! 😉
It’s creamy and dreamy! Feel free to play with the flavors, like adding more jalapeño for spicier kick!
For more tomatillo recipes, click here.
Tomatillo Avocado Salsa
- olive oil spray
- 8 ounces fresh tomatillos
- 1 small yellow onion, quartered
- 1 jalapeño
- 2 large avocados
- 1 handful cilantro
- 2 cloves garlic, peeled
- 1½ teaspoon kosher salt, or more to taste
- 3/4 teaspoon ground cumin
- 1 large lime, juiced
- Move your oven rack to the highest position preheat the broiler on high.
- Remove and discard the papery husk from 8 ounces of tomatillos and wash the sticky residue off under water.
- Preheat your oven to broil on high heat.
- Line a rimmed baking sheet with foil and lightly coat with olive oil spray. Cut the tomatillos in half, quarter the onion and add them along with a jalapeño to the pan.Spray with a little more olive oil and broil for 6 to 8 minutes. Rotate the pan and carefully turn the jalapeno halfway through.
- Once charred, remove the pan from the oven. Place the charred jalapeno in a dish and cover tightly with plastic wrap. Once cool enough to handle, remove and discard the stem and skin. Remove the seeds for less heat.
- In the bowl of your a food processor fitted with the blade attachment, add in the avocado, roasted tomatillos, onion and jalapeño plus any juices from roasting, along with cilantro, kosher salt, cumin and lime juice. Pulse until smooth. Taste and adjust salt or lime juice to your preference.
- Cover tightly and refrigerate for at least 2 hours or overnight to allow the salsa to chill and flavors meld.
- Use as a dip for chips or drizzle over tacos and fajitas.
Storing This Tomatillo Avocado Salsa:Add salsa to a container that has an air tight lid. Lay plastic wrap directly touching the salsa and then cover with a lid. Storing the tomatillos salsa this way should allow it to keep for 3 days at least.
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