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Tomatillo Avocado Salsa

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Avocado is blended with roasted tomatillos, onion and jalapeno, 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.
Course Appetizers & Snacks
Cuisine Mexican, Tex Mex
Keyword avocado, fresh salsa, green salsa, healthy, tomatillos
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 12 servings
Calories 64
Author Laurie McNamara

Ingredients

  • olive oil spray
  • 8 ounces fresh tomatillos
  • 1 small yellow onion quartered
  • 1 jalapeño
  • 2 large avocados
  • 1 handful cilantro
  • 2 cloves garlic peeled
  • teaspoon kosher salt or more to taste
  • 3/4 teaspoon ground cumin
  • 1 large lime juiced

Instructions

  • 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.

Notes

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.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1g | Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 233mg | Fiber: 3g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg