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
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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.
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i like avocados any way, every way. but every morning i have a fried egg over "avocado toast" - toast with mashed up avocado, olive oil, salt and sricacha. YUM!!
Favorite use of avocado? I slice it up, salt it, and eat it with tomato slices. Simple, yes, but sooo delicious. You can even through that concoction on some toasted baguette slices or add some smoked gouda. Getting hungry. Must go eat now. 😉
I love avocados in their natural state--halved with a little balsamic poured in!
avocado chocolate milkshake!
I miss walking to the neighbor's grove and picking fresh avocados for lunch. It was great growing up in Vista, CA and being surrounded by groves. We always had an open invitation to take what we pleased and returned the favor with our fresh, delicious Oranges. San Diego grows the best HASS avocados I've ever had on my 40 years!
Plain, with just a tiny sprinkling of salt. So wonderful!
I can't wait to try these deicious avocado recipes. Unfortunately, here in the South, the avocados are small and hard as rocks...and pricey! It's a far cry from my childhood in California where I could just pick them off the trees out back.
i love to slice them and eat them. Smash and make Guac. Anyway i can really!
I love them by themselves best but also on nachos and in a salad with grapes. Doesn't even need dressing! Avocados remind me of my dad eating them when I was young and him saying, "One day, Julie - you're gonna love these things!" How did he know?
Wonderful to read all of the great posts! It is such a pleasure to grow avocados, even better knowing how much they are enjoyed.
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Matt introduced me to the second most delicious thing on earth (second to a perfectly ripe avocado, that is). . . skillet bacon jam. A BLAT with bacon jam is indescribably good.
Beautiful photos!
Gaby, I'm a big fan of yours and Matt's! Just liked you on FB (finally!). I would have to say my favorite way to use avocados is in some good old fashioned guacamole! Mmmm Thanks for sponsoring a nice giveaway. Looks like it was a great trip.
Growing up in the midwest I didn't have the opportunity to try avocados until I was living in Hawaii and had a friend with a tree in his back yard . . . my favorite way of having avocados is on a bacon tomato sandwich with avocado instead of mayo . . . . oh, I am hungry NOW!!!
😉
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