Avocado Tomatillo Salsa
A creamy tomatillo-avocado salsa for chips, tacos, bowls, and burritos.
Ingredients
Salsa
- 1½ lb fresh tomatillos, husked and rinsed
- 2 lb ripe avocados, peeled and pitted
- 1 cup fresh cilantro, loosely packed
- 1 white onion, roughly chopped
- 2 garlic cloves
- Juice of 1 lime
- Salt, to taste
- Water or reserved tomatillo cooking liquid, as needed
Instructions
Cook the tomatillos
Choose one method. For a bright, tangy salsa, place tomatillos in a pot, cover with water, bring to a boil, and simmer 8–10 minutes until softened and olive-green. For a deeper, slightly smoky salsa, toss tomatillos lightly with oil and roast at 425°F for 15–20 minutes until blistered and soft. Then drop them in some ice-cold water and let them cool for 5-10 minutes.
Reserve liquid
If boiling, drain the tomatillos and reserve some of the cooking liquid so you can adjust the salsa texture later.
Blend the salsa
Add tomatillos, avocado, cilantro, onion, garlic, lime juice, and a generous pinch of salt to a blender or food processor. Blend until smooth.
Adjust texture
Add small amounts of water or reserved tomatillo cooking liquid only as needed. The salsa should be creamy, spoonable, and pourable — not thin.
Finish
Taste and adjust salt. Add more lime juice if the salsa needs balance, then blend briefly again.
Notes
- Boiled tomatillos taste brighter; roasted tomatillos taste deeper and slightly smoky.