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Tomatillo-Avocado Salsa

    Tomatillo-Avocado Salsa

    Tomatillo-Avocado Salsa

    Tomatillo-Avocado Salsa

    Tomatillo-Avocado Salsa

    Want to spice up salsa? Tomatillo avocado salsa is a simple yet stunning chip dip alternative.

    This tomatillo avocado salsa is a tasty alternative to your usual chip dips.

    The jalapeños and serrano chiles give this salsa spice, while the roasted tomatillos give it a distinct acidic flavor.

    Tomatillo Avocado Salsa Recipe

    Tomatillo avocado salsa, like guacamole, starts with fresh avocados, cilantro, garlic, onions, and lime, but roasted tomatillos, serrano peppers, and jalapeños give a spicy kick. Vegan, dairy-free, and gluten-free, this salsa uses little oil and no cream.

    This salsa’s preparation is straightforward. The peppers may be seared on the grill, under the broiler, or over the stove for the distinctive roasted taste, then placed into a food processor with the rest of the mix and blended into a spicy avocado salsa that’s as chunky or smooth as you like.

    Husk tomatoes (tomatillos)

    Tomatillos, or husk tomatoes, are tiny, green fruits from Mexico and Central America with a thin, papery shell.
    Tomatillos are linked to tomatoes but have a solid, dry texture and a tart taste like green apples or limes. Tomatillos taste sweeter when cooked.
    From June through September, Hispanic and Latin American grocery stores and farmer’s markets in the US sell fresh tomatillos.
    Look for sturdy, deep-green tomatillos that have grown out of their husks. Tomatillos may be refrigerated for two weeks in a paper bag.

    To cook tomatillos, remove the inedible husks and rinse the fruit under warm water to eliminate waxy residue.

    Picking a Ripe Avocado

    The chilled, creamy avocado is the base of this spicy salsa. Perfectly ripe avocados make the most luscious dip.

    Find avocados with a dark green, rough rind, an easy-to-remove stem, and a soft but not mushy texture. Light green or highly damaged avocados may be overripe.

    Preparing Tomatillo Avocado Salsa

    Roasting tomatillos and peppers enhances taste. Grill or gas-range them. You can broil, blister, or burn them.
    Use disposable gloves while handling fresh jalapeño and serrano peppers.
    Purée the peppers and dice the rest of the ingredients for a chunkier salsa.
    Easy Salsa Changes
    Leave off the serrano and jalapeño peppers for tangy tomatillo without heat.
    After roasting, remove the seeds and ribs from serrano and jalapeño peppers to reduce heat.

    Skip pepper toasting for hotter salsa.

    If you can’t locate fresh tomatillos or serrano peppers, check your grocery’s foreign area for canned or jarred ones. Drain them before mixing and preserve the liquid for salsa consistency and spice adjustments.
    To chill or thicken the dip, add sour cream or Greek yogurt.
    Add a handful of chopped tomatoes, mangos, or pineapples for diverse textures and flavors.

    Spicy Tomatillo Avocado Salsa Recipes

    This brilliant green salsa is great over Mexican food, but it can also be used to liven up breakfast, supper, and anything in between.

    Add salsa to your scrambled eggs, vegetable frittata, or green shakshuka for a kick.
    Put this salsa over crusty bread for delicious avocado toast.
    Use it as a sauce on steaks, salmon, chicken, and sushi.
    Salsa Storage
    Fresh tomatillo avocado salsa tastes and feels finest. It may be made a few hours ahead and refrigerated.

    Tomatillos and lime delay oxidation, keeping avocados from browning, but leftover salsa should be eaten within 3 days.

    Tomatillo-Avocado Salsa

    PREP 10 minutes
    10 minutes.
    20 mins
    12 portions
    6 cups
    8 clean, husked tomatillos
    1 chopped, seeded serrano pepper
    1 chopped jalapeño pepper.
    1 peeled garlic
    2-tablespoon olive oil
    Sea salt, to taste
    Pepper to taste.
    chopped cilantro
    Juiced tiny lime
    1/8 teaspoon cumin 2 medium-ripe avocados, pitted and skinned
    chopped medium white onion
    High broiler:

    Place a rack 5–7 inches from the top heating element.

    Prep tomatillos:

    Tomatillos should be halved and placed cut-side down on a foil-lined baking sheet with serrano, jalapeño, and garlic. Sprinkle sea salt and olive oil.

    Broil tomatillos:

    To brown the tomatillos, serrano peppers, jalapeño peppers, and garlic, broil them for 5 minutes. Flip them over and broil for 5 more minutes, tossing regularly, until browned and the tomatillos are dark green.

    Peel roasted peppers:

    Seal the tomatillos, serrano, and jalapeño peppers in a plastic bag and steam for 10 minutes. Gently peel and discard the skins. Remove pepper ribs and seeds for milder salsa.

    Mix ingredients:

    Blend or process the cooled roasted tomatillos, peppers, garlic, cilantro, lime juice, cumin, salt, and black pepper to taste. Combining requires many pulses. With a spatula, scrape the blender sides.

    Blend avocado and raw onions. Add salt and pepper to taste.

    Serve, store:

    Serve salsa immediately or keep in an airtight jar for 3 days in the fridge.