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Tomatillos provide a sour and zesty edge to rich avocados in this salsa. If a spicier salsa is preferred, leave the jalapeño seeds intact. Slideshow:  More Salsa Recipes 

June 2014


Credit: © Sarah Bolla

Recipe Summary test

10 mins
Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.