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 and put it on everything. Tacos, grilled meats and veggies, quesadillas, nachos and more. I love the sweet flavor of salsa verde which stems from those beautiful, little green tomatillos. If you love them to 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 and I am back on the bandwagon. I just can’t quit this salsa. Cinco de Mayo is fast approaching and this salsa would be the perfect addition to your party!
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 recently started feeding Jack baby food {you guys, he is almost 7 months old, can you believe it!?} and I can’t deny that the thought of feeding him spoonfuls of this Avocado Tomatillo Salsa has crossed my mine. I mean I love it so much I could it by the spoonfuls, so why not my baby? 😉 Don’t worry I haven’t yet, but I think the time is quickly approaching. Remember..I am the girl that fed Drew spoonfuls of hummus as a baby and to this day it is his favorite food. There is something about giving those babies lots of different flavors, spices and textures to try from a young age. I believe that is what creates adventurous eaters!
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.
Do you need another reason to make this salsa? Well here are some health benefits to help convince you!
- 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!
Are you wondering what a tomatillo is? Or how to choose the right ones? Here are few helpful tips to get you started:
Tomatillos, otherwise known as “tomato verde” are common in Mexican cooking and relatives of tomatoes (I knew I liked them for a reason).
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.
Yields 6
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!
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 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.
Megan @ Meg's Meal Planning says