Avocado-Tomatillo Salsa

Tomatillos provide a sour and zesty edge to rich avocados in this salsa. If a spicier salsa is preferred, leave the jalapeno seeds intact.

  • Total Time:
  • Servings: Makes about 2 cups

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  • 1 large Hass avocado, halved and pitted
  • 6 small tomatillos (about 9 ounces), husks removed, rinsed and quartered
  • 2 jalapeños, seeded
  • 1 cup cilantro leaves, packed
  • 2 green onions
  • 1 small garlic clove
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon freshly squeezed orange juice
  • Kosher salt 
  • freshly ground pepper

How to make this recipe

  1. In the bowl of a food processor, combine the avocado, tomatillos, jalapeños, cilantro, green onions, and garlic and process for about 10 seconds, or until creamy but still chunky.

  2. Transfer the salsa to a medium bowl, stir in the lime juice, orange juice, and season with salt and pepper. Cover and chill well before serving.

Make Ahead

The salsa is best served within 4 hours; it will keep in an airtight container in the refrigerator for up to 3 days. Before using, stir to redistribute.

Contributed By Photo © Sarah Bolla Published June 2014

1041979 recipes/avocado-tomatillo-salsa 2015-08-06T20:20:37+00:00 Sarah Bolla mexican|southwestern-tex-mex|fast|dips-and-spreads|snack||web-exclusive|make-ahead june-2014 recipes,avocado-tomatillo-salsa 1041979