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.
I love avocados so much, I almost cried at the baby avocado. Seriously 😀 I eat them every day as well, yet never stop craving them or get sick of them, and my favorite way to eat the beautiful little things is in a chopped up mango/strawberry/jalapeno/cilantro salad, paired with glazed salmon or seared tuna steak. ....Or in home made sushi! 🙂 Ben seems really sweet, what a lucky guy!
YUM. i really love avocados on my BLTs
Little bit of pepper..right out of the skin with a big ole spoon!! Mmmmmm....
I am already a fan of your Facebook fan page. Keep up the great posts!
I'm a sucker for my wife's guacamole. And I love avocado on sandwiches.
This post makes me happy and sad. First I LOVE avocados and have since living in Hawaii where I had an avocado tree in my backyard!! I could eat at least one a day, easy. Second, I am moving to the midwest, and just this weekend was thinking how much the lack of avocados is going to suck. I'm definitely signing up!
My favorite way to eat them is straight up, with nothing but a little salt and lime squeezed on them right out of the shell. But, lately I've been getting fancier and making a creamy avocado-veggie sauce, with just pureed steamed veggies, salt, lime juice, and avocado. Its a great dip or salad dressing or sauce for stir fry or pretty much anything!
my favorite way to use avocados is making edamame guacamole. now i am an huge fan of regular guacamole until i made this. it is an obsession. i also love to put some in my boyfriend's morning shakes with acai berries, coconut water, and some of his protein water. an avocado a day keeps the doctor away. 🙂
Love it! Wish I could have joined you for this trip!
Avocado crema on EVERYTHING!! Tacos to turkey sandwiches. LUUUUV the stuff!!
Thank you for blogging this! Now I know what to get every East Coast relative for gifts now!
I love to top tortilla soup with big chunks of avocado. Also, fresh fruit right from the shell, topped with a little pico is awesome!
I love cubed avocado and papaya with a little salt and Hellman's mayo. LOVE it. Gotta have it.
Gaby, I can imagine that there was a lot of smiling and gushing occurring on the day of your avocado farm visit. What an incredible day you two must have had. Glad you have pictures to capture the important avocado day. I need to tell my folks back east about this company! What a brilliant idea.
For me, beyond scooping out the good, green meat from a super ripe avocado that's been drizzled with lime, cayenne and salt...I'd have to say I'm a big fan of GRILLED Guacamole.
xoxox
Brooke
I love avocado just wrapped up with roasted chicken in a corm tortilla with cilantro, yum!
I like them sliced with black beans and red quinoa.