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Next time you make tacos or burritos for dinner, be sure to make a batch of this creamy Avocado Tomatillo Salsa. Its bursting with flavor with a hint of heat.

square white bowl of homemade avocado tomatillo salsa
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I will start this post by allowing you a minute to gaze at the photo below.  Aren’t all those green ingredients gorgeous?  Am I weird to want to make this photo into a large canvas?

a platter with avocado, tomatillos, garlic, jalapeno, garlic, cilantro, salt

This was actually the first time that I had ever used tomatillos.  Did you know: The tomatillo (Physalis philadelphica), known as the Husk Tomato or Mexican Husk Tomato, is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of Mexican cuisine. Tomatillos are grown as annuals throughout the Western Hemisphere. Tomatillos are generally eaten fried, boiled or steamed.  {thank you very much, wikipedia}  Fascinating, right?

looking down at square white bowl of avocado tomatillo salsa on wood table

Well, did you also know that you can make an awesome sauce with those tomatillos.  This recipe used avocado, jalapeno, garlic, cilantro, and salt.  I couldn’t believe how good it was.  I literally wanted to eat it like a soup.  Instead, I showed as much self control as I could and I waited to serve it with my dinner (which you will enjoy reading about in future posts).

Now’s the time to harvest those tomatillos so get to it!

avocado tomatillo salsa on plate with taco and corn side salad

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Avocado Tomatillo Salsa

Prep10 minutes
Cook5 minutes
Total15 minutes
Servings 4
Author Krissy Allori
square white bowl of homemade avocado tomatillo salsa
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Next time you make tacos or burritos for dinner, be sure to make a batch of this creamy Avocado Tomatillo Salsa. Its bursting with flavor with a hint of heat.
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Equipment

Ingredients 

  • 4 tomatillos husked and rinsed
  • 1/2 – 1 raw jalapeno stem removed, seeds optional *
  • 1 avocado peeled and seed removed
  • 1 clove garlic
  • 1 small handful cilantro
  • 1/2 teaspoon salt
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Instructions 

  • In saucepan, fill water to 2 inches and boil. Add husked tomatillos and jalapeno. Cover and steam for 5-7 minutes.
  • Add tomatillos, jalapeno, and 2 tablespoons of the cooking liquid to a food processor or blender. Add avocado, garlic, cilantro and salt. Blend until smooth. Add more cooking liquid to thin salsa, if desired.
  • Cool to room temperature to serve, or store in refrigerator up to two days. Best if served same day.

Notes

* I found that 1/2 jalapeno with the seeds was the perfect amount of mild heat for me

Nutrition

Calories: 81kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 294mg, Potassium: 243mg, Fiber: 3g, Vitamin A: 105IU, Vitamin C: 5.3mg, Calcium: 6mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

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5 from 10 votes (2 ratings without comment)

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14 Comments

  5. 5 stars
    I have been making this for about four years to serve hot over taquitos. I add lime juice but will try the cilantro next time I make it. We love it.

    Reply

    1. About how much does this make? Making as a dip for a party (in combination with a couple other dips) and not sure if I should double it or not. Thanks!

      Reply

      1. Oh boy. It’s been a long while since I made this. I think it was 1-2 cups but depends entirely on the size of your avocado and tomatillos.

        Reply

  8. 5 stars
    Made this and it was a little to mild for me so I added a serrano pepper and it gave it the right kick. It does go good with everything and is very easy to make.

    Reply

  9. 5 stars
    Loved this recipe. My husband says I need to make this salsa every time we have mexican food ? I used a whole jalapeno instead of half of one. Definitely gave a kick to the salsa which we loved.

    Reply

  10. Loved this recipe. My husband says I need to make this salsa every time we have mexican food 🙂 I used a whole jalapeno instead of half of one. Definitely gave a kick to the salsa which we loved.

    Reply