Tomatillo-Avocado Salsa (Salsa Verde Cruda)

In Veracruz, this versatile sauce is served with appetizers, as well as with grilled meats, chicken and fish. Zarela Martinez eats it like a lighter, spicier guacamole. The chunky-textured original version is made with a Mexican stone mortar and pestle, but you can also use a food processor or blender. Adjust the texture to your liking.

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  • Servings: MAKES 2 CUPS


  • 2 garlic cloves, coarsely chopped
  • Salt
  • 1/2 pound tomatillos, husked and coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 serrano or 3 jalapeño chiles, coarsely chopped
  • 6 cilantro sprigs, coarsely chopped
  • 1 ripe Hass avocado, halved and pitted

How to make this recipe

  1. In a mortar or a food processor, pound or pulse the garlic with 1 teaspoon of salt until a paste forms. Add the tomatillos, onion, chiles and cilantro and pound or pulse until a slightly chunky puree forms. Add the avocado and pound or pulse until smooth. Season the salsa with salt and serve right away.

Contributed By Published April 2000

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Aggregate Rating value: 5

Review Count: 4221

Worst Rating: 0

Best Rating: 5

Author Name: Jenny Hagen

Review Body: Just got a food processor and this is absolutely delicious. It's actually a raw and healthy salsa. Even cured my cold. I added an extra avocado than they said and it came out delicious!

Review Rating: 5

Date Published: 2016-11-19