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'd have to say that my FAVORITE way to use avocado is... does every way count?!
But truly, chopped and in tacos is a dreamy creamy taste of goodness.
When I lived in Costa Rica I bought an avocado every day from a street vendor - I'd eat them plain or with some crusty bread. No matter what you eat them with, they're delicious!
I would make a batch of blue cheese-bacon-guac, and put it on top of a buffalo chicken burger!
I'm a guacamole girl through and through. This dip recipe you posted looks like a keeper too!
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with a spoon right from the shell with a bit of salt and pepper on top - no muss, no fuss, pure deliciousness
Geez -- can't choose an absolute favorite, because I love the precious avocado all kinds of ways. Love them sliced or cubed in salad with chopped romaine, red onions, freshly made croutons & a dressing of fresh lemon or lime juice (or red wine vinegar) & EVOO. Or topping any Tex-Mex dish -- doesn't have to be converted guac. Or spooned out of the skin with fresh lemon or lime juice in the seed cavity, & sprinkled with a little Creole Seasoning. Or sliced & paired with fresh Texas grapefruit atop shredded romaine. Or sliced into tacos al carbon. And on & on....
Yum! I love avocado’s! Just moved to CA from the Midwest a couple years ago. We never got a decent avocado there so I didn’t think I liked them. Wow I’ve been missing out all these years, now I eat them every week!
My current avocado obsession recipe: Salad with Smoked Tuna and Guacamole.
In small bowl, combine 3 T chopped cilantro, 1 clove of minced garlic, 2 T lemon juice, 1 T olive oil, season with salt & pepper. This is your dressing.
In small skillet toast 1/2 t curry powder until fragrant. Add toasted curry powder to 1 large avocado (pitted & peeled) mash it a puree. Add 2 minced scallions, 2 T lemon juice, 1 more cloved of minced garlic, season with hot sauce.
(this alone is fantastic!)
Combine your choice of lettuce/greens with 1 halved, cored & sliced Granny Smith apple , toss with dressing. Arrange on plates , divide guacamole in mounds on top of salad. Top with Smoked Tuna (my hubby smokes it himself!)
It’s a wonderful combination of a lot of really good food!!
Hope someone tries this out and let’s me know what you think.
I have to admit I just learned of your blog from Mattbites and I'm glad to see I'm not the only one with an insatiable addiction to avocados. (I accidentally typed "avocadogs" and it gave me some hotdog ideas..) I cut into one late last night and I have two waiting for my me and my girlfriend at home later tonight.
Wow, that place looks amazing! So jealous that you got to go~
My favourite way to use avocados would be in making California Rolls. I like to put a lot of avocado in it 😀
Or I also really like just eating avocado by itself, with either just salt or soy sauce. MMMMMM
Believe it or not i usd to not like avocados...they were green and mushy and freaked me out. then my dad made me guacamole when i was 13 and i dont know how i went so long without it!!!!!! i like putting avocado on everything, from sandwiches to salads to toppers on soups but my favorite way to eat an avocado is to cut it in half, take out the pit, put some salsa in the middle, and eat it with a spoon! or sometimes i knix the spoon and use crackers to scoop it out. i love the way the creamy avocado contrasts with the crunchy texture from the crackers. delicious!!!!!
I like to put avocados on my sandwiches but my favorite way to enjoy them is just plain. I love avocados!!
I love their avocados. So jealous you got a tour of the farm!
I'd have to say guac is my favorite way, for sure, but I love them on just about anything!
I like avocados mashed on toast with sliced tomatoes and a sprinkle of salt. Yum yum!