Tomatillo Avocado Salsa

tomatilloavocadosalsa

I’m so so excited to finally share this recipe with you all! I’ve been holding out on you (sorry) because I really wanted to share it close to Cinco de Mayo.

And the time is finally here! In honor of the celebratory holiday honoring Mexican heritage and pride on May 5th, I wanted to post a few of my very favorite Mexican recipe creations this week so you have some good options to make when the time comes. As I mentioned in my last post, I’m pretty much obsessed with Mexican foods, flavors and really the Mexican culture in general.

These Mexican recipes that I’ll be posting probably rank up there as my most favorite recipes ever because of how much I love Mexican cuisine. But I can’t post my favorites without first posting this Tomatillo Avocado Salsa. It’s a recipe that I recreated after watching some locals whip it up while spending some time in Mexico. Once I got home to the States, I couldn’t get that darn salsa out of my head. It was amazing – so simple but so full of flavor, and I couldn’t stop thinking about it.

I decided one day to add avocado to the authentic Mexican recipe because truthfully I add avocado to pretty much everything and I have this problem where I can’t ever leave recipes alone. In my opinion, it made the salsa even better, if that was even possible. But now I’m not sure what to call it – a sauce? A salsa? I’ve used it as a salad dressing, a dip, a sauce and a salsa and I haven’t tried one thing that I didn’t like with it. It makes every dish come alive and bursting with Mexican flavors. In fact, I can’t have Mexican food without pouring this salsa (sauce?) over the whole plate.

Plus isn’t it the most gorgeous shade of green ever?! I love pretty food and this salsa can make any plate look stunning with all that bright lime green delightfulness :) I just adore it!

Tomatillo Avocado Salsa

Makes about 4 cups of salsa

Ingredients:

1 lb tomatillos, husk removed (1 lb is about 4-5 tomatillos)

1 jalapeno, seeds removed (if you like it spicy, keep some of the seeds in there!)

½ bunch of cilantro (big handful!)

1 medium onion

2 garlic cloves

1 avocado, seed and skin removed

1 lime, juiced

1 tsp salt

DIRECTIONS:

Put everything in a high powered blender and blend for a few minutes until pureed or to desired consistency. If you don’t have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado, jalapeno, etc before adding it to your blender. This will keep for 2 weeks in the refrigerator. Enjoy!

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43 Responses to Tomatillo Avocado Salsa

  1. Laura says:

    I just made this- it’s so fresh and creamy! I bet it will get even better once the flavors have a chance to really mingle. Great recipe!

  2. Kristine says:

    This reminds me of a sauce for some black bean enchiladas I used to make in the legume eating days. Delish! Thanks for sharing.

  3. michelle says:

    Yum this is so fresh and delicious! We love it. I put it with a big salad with grilled chicken and it was excellent!

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  5. Alisa says:

    help! where do i find tomatillos?? do you think price rite would have them?

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  7. Gitte says:

    WOW! Blow me away good salsa!! Love it! Celebrating my first “cave woman” Cinco de Mayo and this is just the best! Thanks for sharing!

  8. Isabelle says:

    I just did the salsa to go with a chicken salad and it was delicious thank you

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  10. Kelly says:

    So, how much of a flavor difference between tomatillo vs. green tomato? I always have a bunch of green tomatoes to use up at the end of summer.

  11. Tracey says:

    What kind/size of avocado works best? Does ripeness matter? This looks delicious!

    • Hi Tracey! I think any avocado would be great in this! I use hass avocados. I don’t think the ripeness matters too much (just make sure they aren’t really, really hard). I’ve used very ripe avocado (mushy) and I’ve also used a bit more firm avocado with great results. Hope you love it!

  12. Rubi says:

    This is delicius! I am Mexican and I have never tried tomatillos like this, is a very fresh version of guacamole, I live in the midwest and I have no problem finding tomatillos and now I have another way to use them.
    Since we eat “mexican paleo” everyday hubby requests this salsa all the time! Thank you :)

  13. Bill. says:

    I have made this salsa for years and it is our favorite. I even add one twist at times (although the original is superb). Add to the salsa about 1/2 cup Daisy sour cream and heat up slightly either in a microwave or small saucepan. It is especially delicious over chicken enchiladas.

  14. Jodi S says:

    Made this tonight with the carne asada and it was AWESOME! Had friends over for dinner and they raved. Very delicious and flavorful. Will definitely make again, especially with guests.

  15. bobbie says:

    it doesn’t turn brown?

  16. Animalwhiz says:

    I have yet to be disappointed with any of Kelly’s recipes. This is no exception! What a wonderful, delicious, refreshing condiment! I’ve had this recipe saved in my “to try” list for the better part of 6 months now. I finally got around to making it today and I am just over the moon with this salsa! It is so good! I can see myself keeping this as a staple in my fridge from now on to use with burgers, chicken, steaks, tacos/burritos, salad dressing…the possibilities are endless. Thank you so much for sharing this and all of your other recipes. So happy to have discovered your site! Please, keep ‘em coming!!!

  17. Stephanie McDowell says:

    I didn’t have tomatillos at hand so I used green tomatoes. It was delicious! I haven’t made it with tomatillos so I have nothing to compare but I would say if you only have green tomatoes go for it! Thanks for the great recipes!

  18. April says:

    This salsa is DELISH! Thank you so much!

  19. Evie says:

    What tomatoes would I use in the UK thank you x

  20. Lisa says:

    Love the fresh ingredients this is one of my new favorites perfect for Cinco de Mayo!

  21. Amanda says:

    This is a WINNER! I’m from Arizona and now live in Alaska, needless to say, its hard to find stuff this good here. Its just like home. I’ve taken to buying enough to make a double batch for the week and keep it in the fridge. I put it on literally everything, I’ve even used it to marinade chicken and then bake, so darn good. Thank you so much!

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  24. Kim says:

    I can’t wait to try this but can you tell me the nutritional values?

  25. Sammi says:

    Can I freeze the left overs? We will be having this over steak tomorrow and then going out on town and I would hate to waste it! Has anyone tried? Thanks! :)

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