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Avocado Tomatillo Salsa mixes sweet tomatillos, creamy avocados, garlic, lime juice and cilantro. It creates the perfect dip for Cinco de Mayo, your backyard BBQ or as a spread for grilled chicken, steak or salmon. You can even add a dollop to your tacos for extra flavor!
It is no secret in my house that I love salsa verde, or green salsa as my kids call it, and put it on everything. Actually, I just love salsa in general.
Whether it is today’s Avocado Tomatillo Salsa, also known as a salsa de aguacate recipe, Easy Pico de Gallo, or a Restaurant Style Salsa, you can often find a variety of salsa in my fridge.
I love the sweet flavor of salsa verde which stems from those beautiful, little green tomatillos. If you love tomatillos then you have to try this Avocado Tomatillo Salsa. It is simple to make and addictive.
A couple of years ago I shared this Fresh Tomatillo Salsa which inspired today’s Avocado Tomatillo Salsa.
It is the perfect sauce for a lot of mexican food. A few I love putting it on is this Chilaquiles Rojos, Easy Vegetarian Enchiladas, or these Easy Zucchini Tacos, Mexican Style Zucchini.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Tomatillos: Raw tomatillos are the star of this salsa de guacamole. I love finding fresh tomatillos at the farmers market or growing them in my summer garden. For a smoky flavor try using roasted tomatillos. See below for instructions on how to roast tomatillos.
- Avocado: Make sure you find ripe avocados so they have a better texture and flavor. The avocado is great because it makes a creamy salsa.
- Lime Juice: The lime juice adds a sweet flavor to the salsa and some acidity.
- Cilantro: I love cilantro and fresh cilantro is a must in this recipe. Add what you like to get to the flavor you prefer!
- Jalapeño: I added jalapeño peppers for a hot salsa but you can leave that out if you want a less spicy salsa. You also could try serrano peppers. As we enter the summer months we have to have all of those delicious dip recipes ready to lay out for guests, right? I am the ultimate dipper so they are always on my radar. I could literally live off of a table of dips with veggies, pita and chips.
How to Make Tomatillo Salsa
This salsa is so easy to make and can be on your table in under 10 minutes. It is a nice way to get a favorite at many mexican restaurants in your home.
Step 1: Blend Ingredients: Put the tomatillos in a food processor and blend for 10 seconds to begin to break them up. Put the remaining ingredients in a blender in the order they are listed. Blend until the ingredients are combined and you reach the texture you like.
Step 2: Adjust Seasoning: Taste and adjust the taste with salt, pepper and additional lime juice.
Serve with tortilla chips or refrigerate in an airtight container for up to 4 days {it always tastes the best the first day!}.
How to Roast Tomatillos
Roasting tomatillos is a fantastic way to add depth of flavor to your dishes, especially for salsas or sauces.
Set your oven to broil or around 400°F {or you can broil them}.
Step 2: Prepare the tomatillos: Remove the husks from the tomatillos and rinse them well under running water to remove any stickiness. Pat them dry with a towel.
Step 3: Slice or halve the tomatillos: Depending on your preference and what you plan to use them for, you can either slice them in half or leave them whole.
Step 4: Arrange on a baking sheet: Place the tomatillos on a baking sheet lined with parchment paper or aluminum foil. Make sure they are spread out in a single layer and not overcrowded.
Step 5: Drizzle with oil and season: Lightly drizzle the tomatillos with olive oil or any other cooking oil of your choice. You can also sprinkle them with a bit of salt and pepper for added flavor.
Step 6: Roast in the oven: Place the baking sheet in the preheated oven and roast the tomatillos for about 10-15 minutes, or until they are soft and slightly charred. Flip halfway through (optional): If you sliced the tomatillos in half, you may want to flip them halfway through the cooking time to ensure they roast evenly on both sides.
Step 7: Cool and use: Once roasted to your liking, remove the baking sheet from the oven and let the tomatillos cool for a few minutes before using them in your recipe. They can be used immediately in salsas, sauces, or other dishes, or stored in an airtight container in the refrigerator for future use.
Storage Tips
If you aren’t using the tomatillos right away leave them on the counter or refrigerator but not in a sealed container. You can also slice them, place them in a sealed Ziploc bag and freeze them for up to a month. You can refrigerate the salsa for about 3 days.
Recipe Tips
Small tomatillos are key (they are sweeter than the big ones) and they should be firm and bright green with no defects on them. The husks should be light brown and fresh (not dried looking).
Always remove the husks (they are inedible) and rinse the sticky substance off of the tomatillos before using.
More Avocado Recipes
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Avocado Tomatillo Salsa
Ingredients
- 8 tomatillos, husked, rinsed and quartered (about 1 pound)
- 1 lime, juiced
- 2 avocados, pit removed and skin discarded
- 3 garlic cloves
- 1/4 cup sweet onion, chopped {you could use red onion if you want}
- 1 jalapeno {seeds removed}, more or less for spice
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Instructions
- Put the tomatillos in a food processor and blend for 10 seconds to begin to break them up.
- Put the remaining ingredients in a blender in the order they are listed. Blend until the ingredients are combined and you reach the texture you like.
- Taste and adjust the taste with salt, pepper and additional lime juice.
- Serve with chips or refrigerate in an airtight container for up to 4 days {it always tastes the best the first day!}.
Notes
- This recipe makes about 3 cups of salsa.
- How to pick tomatillos? Small tomatillos are key (they are sweeter than the big ones) and they should be firm and bright green with no defects on them. The husks should be light brown and fresh (not dried looking).
- Do I need to remove the husk on the tomatillo? Always remove the husks (they are inedible) and rinse the sticky substance off of the tomatillos before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Avocado and tomato in one dip? Is it possible? Well, no need to argue on this one. Prepared one myself and me and my sisters can’t stop dipping our favorite nachos in it. Plus, I love that it’s green! So healthy and so easy to prepare.
sound delicious thanks for sharing your recipe
Hello,
This looks very tasty! I would love to try this recipe at home. Thanks for sharing such wonderful recipe.
Regards
Love your recipe! Thank you for including the additional info on tomatillos. It’s not an ingredient I cook with after.