Being the salsa snob that I am, I take my Tomatillo Avocado Salsa very seriously. It's half salsa / half guacamole and 100% perfection.
For the longest time 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 someone once told me they were sour. I was like... hold the phone. No thank you. But as soon as I exited my picky eater stage, I was very much a fan of tomatillos. In my mind it's simple - you take off the husks, give them a good wash with hot water, cut them in half, roast the heck out of them, and then puree them into a salsa. I've done a traditional tomatillo salsa before which is excellent - and today it's a salsa meets guacamole situation that can be used as a dip, as a salsa, as a sauce, or whatever else you please!
Tomatillo Avocado Salsa
Ingredients
- 6 medium Tomatillos
- 2 avocados seeds and skin removed
- zest and juice of 1 lime
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon honey
- ½ jalapeño seeds removed
- ¼ cup cilantro
- ¼ cup white onion diced
Instructions
- Preheat oven to 450 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. Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy.
- Let cool, adjust salt and pepper and serve as needed.
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.