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.
Toast some bread, spread with a little dijon mustard, top with smashed avocado and sprinkled with crunchy sea salt. Perfect breakfast!
It's so hard to pick a favorite! But yeah, I'm a traditional and I love me some fresh guacamole, thick crispy tortilla chips and a cold beer. Feels like summer already!
Love them smashed on toast!
I love them plain with soy sauce.
I like you on FB!
Freshly made guacamole has got to be my favorite ways to enjoy avocados...but they are also delicious on burgers!
I'm a huge fan of guacamole, too - but my favorite is a baked layer dip with plenty of avacado slices nestled under gooey melted cheese!
I like my avocado sliced and drizzled with Dorothy Lynch dressing
Oh dear Gaby I share your love of avocados. Living in the not-so-avocado-friendly-region of Metro Washington DC, I am thrilled to know that I can now have the real deal shipped to my front door. *bookmarked*
I love avocados any which way but my favorite has to be with some really ripe tomatoes, torn pieces of bread, olive oil and balsamic vinegar. Just wonderful.
i love to mix avocados with shredded chicken and a little jack cheese - roll it up, bread it in panko and bake!
that's easy...cut in half & spooned with just a sprinkling of salt! i was fortunate enough to grow up with a huge avocado tree growing in our backyard and that's how we always enjoyed them the most!
Avocado Key Lime Pie is a new favorite in our house, 10 oz avocados, 12 oz sweetened condensed milk and 5-6 ounces key lime juice blended and set in a cooked graham crust, to die for!
Slice it up, sprinkle some sea salt, nom nom nom.
I love eating avocados straight - pour a little bit of olive oil into the hollow of a half, sprinkle with salt and pepper, and enjoy!
I like you on facebook now, too!