Being the salsa snob that I am, I take my Tomatillo Avocado Salsa very seriously. It’s half salsa / half guacamole and 100% perfection.
For the longest time I was quite intimidated by tomatillos. I didn’t know what to do with them, they had their weird husk thing on the outside, and someone once told me they were sour. I was like… hold the phone. No thank you. But as soon as I exited my picky eater stage, I was very much a fan of tomatillos. In my mind it’s simple – you take off the husks, give them a good wash with hot water, cut them in half, roast the heck out of them, and then puree them into a salsa. I’ve done a traditional tomatillo salsa before which is excellent – and today it’s a salsa meets guacamole situation that can be used as a dip, as a salsa, as a sauce, or whatever else you please!
Tomatillo Avocado Salsa
- 6 medium Tomatillos
- 2 avocados seeds and skin removed
- zest and juice of 1 lime
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon honey
- 1/2 jalapeño seeds removed
- 1/4 cup cilantro
- 1/4 cup white onion diced
- Preheat oven to 450 degrees. Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan. Roast for 20 minutes until they are tender.
- Remove and set aside to cool. Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy.
- Let cool, adjust salt and pepper and serve as needed.