Being the salsa snob that I am, I take my Tomatillo Avocado Salsa very seriously. It's half salsa / half guacamole and 100% perfection.
Table of Contents
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
How do you roast tomatillos?
Roasting tomatillos is simple. Preheat the oven to 425°F (220°C). Remove the husks from the tomatillos and rinse them. Place the tomatillos on a baking sheet and drizzle with olive oil. Roast them for about 15-20 minutes until they are soft and slightly charred. Let them cool before using in your desired recipe.
What is the best way to store Tomatillo Avocado Salsa?
Store tomatillo salsa in an airtight container in the refrigerator for up to 5 days.
Similar Recipes
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
Tomatillo Avocado Salsa
Ingredients
- 6 medium Tomatillos
- 2 ripe avocados seeds and skin removed
- 1 lime zested and juiced
- 2 cloves garlic
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon freshly cracked black pepper plus more to taste
- 1 teaspoon honey (optional)
- ½ jalapeño seeds removed
- ¼ cup cilantro
- ¼ cup white onion roughly chopped
Instructions
- 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.
- Remove and set aside to cool. Once cooled, add all ingredients to a food processor or blender and pulse for 1-2 minutes until smooth and creamy.
- Let cool, adjust seasoning and serve with chips or crackers or as a topping to fish, chicken, steak etc.
My favorite fruit!! I love to just eat them plain or on a salad. I also love guacamole!!
I loooooooooove avocados too. I thought my obsession was strange, I no longer feel so alone 🙂
I put cubed avocado in my spaghetti, after the sauce is cooked I toss it in with the noodles. YUM!
I love avocados!!! Guacamole is my favorite, but love them on sandwiches, or in a green salsa. MMMM.
I love a delicious avocado eaten out of the skin with a spoon, the hole from the pit filled with soy sauce.
I like to smash with a bit of s&p and smother on toast with melted swiss cheese. Perfect lunch.
I made a chocolate avocado cake that became my favorite chocolate cake recipe. SOOO moist, rich and delicious!
Gorgeous recipe!! My favorite way is mashed and lathered on juicy burgers!!
I love guac! I am from Illinois so finding good avocados is difficult...but these look delicious 🙂
I can't get away from the Guac. Plus, its so fun to abbreviate!
Also, I "Like" you on facebook!!
Going to an avocado farm? Are you kidding me? SO jealous right now. Avocados are my FAVORITE. I make some mean guacamole, and I also love putting avocado slices on top of burgers! Delish!
I love guacamole-classic, but delicious!
"Last week Matt Armendariz and I took a little road trip down to an avocado farm just outside of San Diego."---WHAT??! I would have loved to tag along! Seriously lmk if you plan to come back! I can take you out for guac and marg's, too 🙂
My fave way to eat avo's is in my raw vegan chocolate "mousse" which uses avos, agave, cocoa powder, vanilla, and a vitamix.
I'm a fan already!
What a fun tour! I would whip up some fresh guacamole!