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.
Sorry if I missed this but I'm wondering if this keeps well in the fridge? Making for the Superbowl but wanted to know if I could make it Saturday or if the avocados would turn brown by Sunday? Thinking the acid in the tomatillos and lime might keep them green, but wanted your advice! Thanks!!!
Im such a fan of your website, so many great recipes. thanks so much! keep at it.
Thank you so much Rebecca!
I was really excited to try this recipe for Father's Day. Followed it to the T but was the dip turned out way too tart due to the amount of lime. Would make again omitting lime and adding only what was needed to taste.
WOW this is THE best guac I have ever had!
My dad said the same thing and my mom said that it was "one of the best" because she wasn't going to commit to saying it was "the best" 😛
So many amazing flavor combinations....I can't wait to make this again and I will not ever be making guacamole ANY OTHER WAY. Seriously. The. Best.
THANK YOU
Thank you, thank you for this ordering info, Gaby! I ordered a box of 15 -- & as of yesterday, they're all perfectly ripe. Several ripened last week, so I've been enjoying both eating & gifting them.
Have had them in salads with amazing peach balsamic vinegar, topping Tex-Mex, with omelets & fritattas, as well as last night's guac. What a treat for this avocado lover!
So glad you enjoyed your avocados from California Avocados Direct!
I LOVE making homemade guacamole so that I can get all of my seasoning just perfect. What a fantastic giveaway!
I'm a FB fan...and by the way, do you have a recipe for the potato crisps? They look awesome!
Guacamole! After experiencing guacamole made at our table when we first moved to SC, my husband and I bought a granite mortar & pestle and have been making it ever since. Yum!
When I was growing up, my dad always made guacamole.... it's my favorite way to use the avocados!
Ohhh, the guacamole love!
I love them most ways, but best of all just by themselves scooped out of their shell!
I love guacamole, and have been sorely missing it since moving to the East Coast from California.
As well as following you in Google Reader, I am now also a fan on Facebook. 🙂
I never liked avocados growing up. I think it was because when I saw it, it was always in the form of some lousy version of guacamole at Mexican restaurants. It wasn't until well into my 20s when I moved to New Orleans and started seeing is pop up as a garnish in soups, sliced in sandwiches, etc. that I even gave it a second thought. Post Hurricane Katrina, I moved to central NY, where my sister and her family live. She makes a KILLER guacamole, so I started there and now can't get enough of these little beauties!! Thanks for the opportunity. 🙂
LOVE guacamole. Or I'll slice one up and eat it with chili or soup.