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Tomatillo avocado salsa is like the hybrid of all guacamoles and salsas. It’s basically half salsa and half guacamole but 100% the most perfect dip, sauce, or topping on your favorite tacos or cheese pupusas.
Tomatillo Avocado Salsa = Guacamole Salsa
I had never worked with tomatillos before until I was introduced to them via Gaby‘s first cookbook, Absolutely Avocados. They’re definitely interesting as they have the papery husk on the outside that you peel off and then the tomatillo itself reminds me of a green tomato. They’re actually very versatile to work with and not only can you make this delightful tomatillo avocado salsa, you can also make a super tasty salsa verde for a slow cooker chicken!
The flavor of tomatillo avocado salsa is very similar to guacamole but it’s a bit tangier than guacamole thanks to the tomatillos. I like to think of it as guacamole salsa since it’s also a bit more pourable in consistency. It’s really customizable to whatever you’re feeling as well.
How to Make Tomatillo Avocado Salsa
- Remove the husk of the tomatillos, give the sticky exterior a good rinse, wipe clean and dry then cut in half and roast on a sheet pan.
- Halve the avocados and remove the pit. Add to a food processor or a blender.
- Add the remaining ingredients and seasonings, including the cooled roasted tomatillos.
- Blend until desired consistency and season to taste.
- To give this salsa extra flavor and amp up the spice level, add more jalapeño and a serrano pepper to the blender.
Shopping Tips for Tomatillos
When shopping for tomatillos, select tomatillos that feel firm, are bright green, and have their husks still in tact.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. When ready to eat again, bring to room temperature.
What to Serve with Guacamole Salsa
There are so many dishes you can serve this salsa with. Top tomatillo avocado salsa on cheese pupusas, beef enchiladas, tacos, taquitos, quesadillas, chipotle chicken bowl, or shrimp fajita bowls. Use the salsa as a dip and make homemade pita chips or tortilla chips to dip into it.
Tomatillo Avocado Salsa
Ingredients
- 6 medium tomatillos
- 1 tablespoon extra virgin olive oil
- 2 large avocados
- ¼ cup (40 g) diced white onion
- ¼ cup (4 g) chopped cilantro
- 2 garlic cloves, peeled
- 1 jalapeño pepper, split open and de-seeded
- Grated zest and juice of 1 lime
- 1 teaspoon honey
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450 °F (232 °C). Remove husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet.6 medium tomatillos
- Drizzle with olive oil and roast for 20 minutes, until they are tender. Remove from the oven and allow to cool.1 tablespoon extra virgin olive oil
- Cut each avocado in half lengthwise. Remove the pit and discard. Remove the avocado from the skin and place avocado flesh in the bowl of a food processor or blender.2 large avocados
- Add the cooled tomatillos, onion, cilantro, garlic, jalapeño, lime zest and juice, honey, salt, and pepper to the bowl. Pulse for 1 to 2 minutes until creamy and smooth. Adjust the salt and pepper, if needed.1/4 cup (40 g) diced white onion, 1/4 cup (4 g) chopped cilantro, 2 garlic cloves, 1 jalapeño pepper, Grated zest and juice of 1 lime, 1 teaspoon honey, 1 teaspoon coarse sea salt, 1 teaspoon freshly ground black pepper
- Serve immediately with your favorite dishes!
Nutrition
Photographs by Meg McKeehan Photography
