Avocado Tomatillo Salsa

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.

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?

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?

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

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.

5 from 6 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Hover to scale: 4

Author: Krissy Allori

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

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 INFORMATION

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

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