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Tomatillo Avocado Salsa Recipe
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!
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!
Awesome!! It does get better and better after a few hours 🙂
I wanted to add on a happy note that you discovered this recipe… My family from Mexico City has been making this delicious avocado tomatillo salsa (nothing cooked) for several years… On occasion and just for variety make it creamy or chunky both are delish!!!
Awesome!! I will have to try it chunky!
Do you have to cook (boil) the tomatillos first?
Hi Marie! No, just put them in raw.
This reminds me of a sauce for some black bean enchiladas I used to make in the legume eating days. Delish! Thanks for sharing.
I used to live off black beans back in my legume eating days!!!
Yum this is so fresh and delicious! We love it. I put it with a big salad with grilled chicken and it was excellent!
Perfect! I love it on salad, too 🙂
YUM! That’s my kind of food 🙂
help! where do i find tomatillos?? do you think price rite would have them?
Alisa, I find them in the tomato section at my grocery store. I have a fairly dinky grocery store so I would think most grocery stores have them!
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!
Awesome!! Makes me so happy to get your comment 🙂 Thank you, Gitte!
I just did the salsa to go with a chicken salad and it was delicious thank you
Awesome! Thanks for the comment, Isabelle 🙂
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.
Hi Kelly! I don’t think there’s much of a flavor difference between the 2, so I think subbing green tomatoes would be a really good idea!
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!
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 🙂
So awesome, Rubi!! 🙂
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.
oooh! I love the addition of creamy sour cream! Sounds perfect for enchiladas 🙂
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.
So excited to hear this!! Thank you 🙂
it doesn’t turn brown?
No, the lime prevents it from turning brown – It stays that beautiful lime green color 🙂
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!!!
Thank you for such a nice compliment!! So glad you made and like this – it’s definitely one of my favorite sauces, too 🙂
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!
This salsa is DELISH! Thank you so much!
so glad you like it!! 🙂
What tomatoes would I use in the UK thank you x
Love the fresh ingredients this is one of my new favorites perfect for Cinco de Mayo!
Awesome!!
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!
So happy you like this as much as me and I agree – I put this on EVERYTHING!!! I’ll have to try the chicken marinade – great idea!
I can’t wait to try this but can you tell me the nutritional values?
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! 🙂
I haven’t tried freezing it yet, Sammi (we eat this stuff so fast lol), but I’m fairly certain in would work! Have a great trip!
wow! Wow! It’s like guac meets salsa and it’s so easy!
🙂
Salsa translates as sauce so the terms are i terchangable.
Perfect! Thanks, Gail!
I’m so excited to try this one.
Some Recipes bake them you don’t recommend baking?
I never do with this recipe, Katie. But you could if you wanted!
Hi there! I cannot find fresh tomatillos in my area. Would canned work in this recipe?
Yes!
This is so good! I wonder how it would taste if you roasted the tomatillos?
Oooo! Probably amazing!