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5 from 1 vote

Tomatillo Avocado Salsa

Being the salsa snob that I am, I take my Tomatillo Avocado Salsa very seriously. It’s half salsa / half guacamole and 100% perfection.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, sauce
Cuisine: Mexican
Servings: 6 servings
Author: Gaby Dalkin

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.

Notes

If you haven't used tomatillos, make sure you remove the husk and then give them a quick wash as they can be sticky.

Nutrition

Calories: 127kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 394mg | Potassium: 441mg | Fiber: 5g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg