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! 

AVOCADO TOMATILLO SALSA

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 putting salsa on these Easy Cod Fish Tacos, Grilled Flank Steak, Greek Marinated Chicken and veggies, quesadillas, beef nachos and more.

It is the perfect sauce for a lot of mexican food. A few I love putting it on is this Chicken Tinga, Chilaquiles Rojos, Easy Vegetarian Enchiladas, these Easy Zucchini Tacos, Mexican Style Zucchini or pork tacos.

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.

Some other salsa recipes I love are this Cucumber Salsa, Easy Watermelon Salsa or this Mango and Black Bean Salsa.

I make Fresh Tomatillo Salsa time and time again.

Recently I decided to mix things up a little and add an avocado that was about to go bad to the tomatillo salsa.  

It was the perfect addition, helping to create a slightly creamier texture.

This makes it a great sauce for your grilled meat or vegetables, topping for tacos or burgers {try subbing it for the guacamole in this recipe}, a spread on wraps or quesadillas or of course just get a bowl of chips and dig in.

I love this salsa so much I can pretty much eat it by the spoonful. 

WHAT INGREDIENTS ARE IN THIS HOMEMADE SALSA VERDE?

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: The creamy avocado is the other star of this salsa recipe. Make sure you find ripe avocados so they have a better texture and flavor. The avocado is great because it makes a creamy salsa and adds healthy fats. 

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 jalapeno 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 SIMPLE TOMATILLO AVOCADO 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.

BLEND THE 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.

ADJUST SEASONING: Taste and adjust the taste with salt, pepper and additional lime juice.

SERVE WITH CHIPS: 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 MAKE ROAST TOMATILLOS

Roasting tomatillos is a fantastic way to add depth of flavor to your dishes, especially for salsas or sauces.

Here’s an easy method to roast them:

1. Preheat your oven: Set your oven to broil or around 400°F {or you can broil them}.
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.
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.
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.
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.
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. Keep an eye on them, as cooking times may vary depending on your oven and the size of the tomatillos.
7. 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.
8. 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.

ARE AVOCADOS AND TOMATILLOS HEALTHY?

These are both healthy options to include in recipes! They are: 

• Low in calories
• Small amounts of anti-oxidants such as vitamin A, vitamin C and vitamin E
• Good sodium to potassium ratios {potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure}.
• The avocados offer potassium, a variety of vitamins, and it heart healthy!

COOKING TIPS FOR TOMATILLO SALSA:

Tomatillos, otherwise known as “tomato verde” are common in Mexican cooking and relatives of tomatoes.  

CHOOSING 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).

STORAGE: 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.

PREPARATION: Always remove the husks (they are inedible) and rinse the sticky substance off of the tomatillos before using.

OTHER AVOCADO RECIPES YOU MIGHT LIKE:

TROPICAL TUNA STUFFED AVOCADO

AVOCADO EGG SALAD

SOUTHWESTERN AVOCADO TOAST

AVOCADO KALE QUINOA SALAD

EASY GUACAMOLE RECIPE

CHICKPEA AVOCADO SALAD

AVOCADO KALE SPINACH SALAD