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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: sauce, Appetizer
Cuisine: Mexican
Servings: 8 servings
Author: Gaby Dalkin

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.

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: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 295mg | Potassium: 335mg | Fiber: 4g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 1mg