Tomatillo Avocado Salsa

Being the salsa snob that I am, I take my Tomatillo Avocado Salsa very seriously. It's half salsa / half guacamole and 100% perfection.

Why I Love This Recipe

For the longest time prior to culinary school, 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 I was clueless. But like more things in life, as soon as I exited my picky eater stage, I was very much a fan of tomatillos. This Tomatillo Avocado Salsa / condiment / dip / is perfection and comes together quickly.

All that's needed is to take off the tomatillo husks, give them a good wash with hot water, cut them in half, roast them, and then puree them into a salsa with the rest of the ingredients. I've done a traditional tomatillo salsa before which is excellent - and today this Tomatillo Avocado Salsa (which feels very guacamole adjacent) can be used as a dip, as a salsa, as a sauce, or whatever else you please!

Ingredients & Substitutions

• Tomatillos
• Avocados
• Lime
• Garlic
• Kosher salt and freshly cracked black pepper
• Honey
• Jalapeño
• Cilantro
• White Onion
• Homemade Tortilla Chips

*For a full list of ingredients and instructions please see recipe card below.

How to Make Tomatillo Avocado Salad

Step 1: Preheat oven to 425 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.

Step 2: Remove and set aside to cool.

Step 3: Once cooled, add all ingredients to a food processor or blender and pulse for 1-2 minutes until smooth and creamy.

Step 4: Let cool, adjust seasoning and serve with chips or crackers or as a topping to fish, chicken, steak etc.

How to Store Tomatillo Avocado Salsa

Store tomatillo salsa in an airtight container in the refrigerator for up to 5 days.

Tips & Tricks

When it comes to selecting Tomatillos from the market - look for firm tomatillos with a bright green color and intact husks. Once you're ready to cook, remove the papery husks and rinse off the sticky residue!

Let's talk prepping Tomatillos: Depending on their size, you can either roast them whole or cut them in half. Cutting them in half will speed up the roasting process. Also you'll want to ensure they are dry after rinsing them to ensure better roasting.

Next up: seasoning! Toss the tomatillos with a bit of olive oil, salt, and pepper and into the oven they go. That's how we do it for the recipe below. If you're experimenting with additional things you cad add garlic cloves, sliced onions, or hot peppers like jalapeños or serranos to the mix before roasting for an even deeper and more complex flavor.

FAQs

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today