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.
Hmm.. One of my favorite ways to eat avocados is guacamole of course!! But i do enjoy using it as a secret ingredients like a banana avocado bread or in a smoothie!
My kitchen is not complete without avacado. My family likes avacado as guac. However, I could live on avacado alone. My favorite way to use avacado is in lieu of salad dressing and mayonaise.
I also love the avocado in guacamole the best! I frequently make guac for dinner for myself! LOVE! and I would love some delicious cali avocados because i'm in the Midwest and it snowed today!
Totally a fan of Gaby and of avocados! YUM!
Guacamole all the way!!!
My favorite way to use avocados is on tacos, chopped up and sprinkled with a little salt.
guacamole! or avocado BLT.
I love them any which way...
Definitely guacamole. I'll have to try the tomatillo avacado dips. Sounds yummy!
It must have been fun to be in that beautiful orchard full of fresh green trees growing avocados. I love to see where stuff actually comes form and meet the dedicated people who provide us with what we take for granted - beautiful, healthy, delicious food. Ben looks like an all around great guy who loves what he does. Beautiful photos. I love guacamole, but just diced up in salads if fine with me, so you don't miss them. Heck, even just plain with a little salt works for me. I'd forgotten how much I enjoyed them until recently!
Can't wait to try this... Thank you!
I love guac, as do most of the other posters here. I love a plain avocado as well, if it is agood one.
I LOVE putting avocados in sandwiches! Or we always slice up a few to put on our salads....definitely makes healthy eating a little easier when theres avocados on it!
I like you on facebook!
I love putting avocados on my sandwiches, and I would never say no to guacamole!