Looking to make your own version of that tomatillo avocado salsa recipe you adore when you go to Mexican restaurants? We’ve got you covered with this avocado salsa verde, which is one of our favorite ways to use raw tomatillos.
Having done research in Mexico for our travel clients and cooked with various Mexican chefs over the years, I’ve made a LOT of salsa. This homemade salsa verde is teeming with fresh veggies and adds flavor to anything it tops. It’s also super simple to make, so it’s the perfect dip.
This creamy green salsa is a true all-rounder, enhancing everything from a simple steak sandwich to sophisticated dishes like carne asada, huevos rancheros, or elegantly grilled salmon and chicken.
Why You’ll Love This Recipe
This Mexican salsa verde is a hot salsa at taco stands and restaurants across Mexico. The version made with roasted tomatillos and green chiles is the more common style atop pork tacos.
But in the hot summer months, we like the freshness of this no-cook salsa made with fresh tomatillos, onion, cilantro, ripe avocados, and chiles. Like making your own guacamole, it’s a dish for which you don’t really need a recipe once you’ve made it a few times.
Homemade salsa gives you full control over all the elements, from its heat level to its creaminess. Adjust the serrano peppers to suit your taste for spice, or use one jalapeño pepper for a more mild heat. You can also choose how much ripe avocado to blend in, making it as creamy or chunky as you prefer.
You’ll find a more blended, smooth version of this known as salsa de guacamole, so you can blend this up to make it that way if you’d like! With this tomatillo avocado salsa recipe, you have a go-to salsa verde, a flavor booster that you can personalize to perfection and use across many meals.
Tomatillo Avocado Salsa Recipe Ingredients
Here’s what you’ll need on hand to make this simple salsa:
- Large Tomatillos: Also known as a husk tomato, this small, round, green fruit provides a bright, tangy base to the salsa.
- White Onion: A half small white onion adds in crunch and a subtle onion flavor.
- Fresh Cilantro: Use a handful of cilantro leaves and tender stems to add depth and a burst of freshness
- Serrano Chiles: To us, 2 to 3 serrano chiles bring just the right amount of heat but you can use even more for a spicier salsa.
- Firm-ripe avocado: For this recipe, you only need about half of an avocado but you can use up to two ripe avocados if you want more avo flavor.
- Lime: The acidity of the tomatillos is usually more than enough. So make the Squeeze of lime juice lend creaminess and a zesty twist.
- Salt: A pinch of kosher salt ties all the flavors together.
How to Make This Recipe
aAking this tomatillo avocado salsa recipes is straightforward and quick:
- Husk The Tomatillos: Remove the papery husk from the tomatillos and quarter them.
- Trim The Fresh Cilantro: Cut off the ends of the cilantro and only use the tender stems and leaves.
- Pulse In Food Processor: Combine the tomatillos, onion, cilantro, and serrano chiles in the bowl of a food processor and pulse until it’s the consistency you’d like.
- Pulse In Avocado: Add avocado if you desire a creamier texture. Pulse the mixture until it reaches your preferred consistency, chunky or smooth.
- Taste And Season: Finally, season with salt, and adjust with more salt or lime juice to taste.
What to Pair This Recipe With
This avocado tomatillo salsa is incredibly versatile. It pairs excellently with tortilla chips for a classic Mexican snack or as a vibrant accompaniment to fried avocado tacos or grilled pork. It’s also a fantastic topping for avocado toast, providing a delicious twist on this popular dish. During festivities like Cinco de Mayo, it serves as a perfect party dip that stands out for its freshness and flavor.
Mentioned in historical documents as far back as the Aztecs, salsa verde was used to enhance the flavors of meats and seafood. This raw tomatillo avocado salsa preserves the essence of traditional salsa verde while introducing fresh avocado to add a creamy, modern twist.
More Traditional Mexican Recipes
Here are additional Mexican recipes to cook up for your next get together:
Easy Raw Tomatillo Avocado Salsa Recipe
Ingredients
- 1 pound (about 6 to 8) tomatillos husked and quartered
- 1/2 small white onion roughly chopped
- 1 handful fresh cilantro leaves and stems (about ½ cup of leaves and tender stems)
- 3 medium serrano chiles ends trimmed, seeds removed, and roughly chopped
- 1/2 medium firm-ripe avocado
- freshly squeezed lime juice from 1 lime
- pinch kosher salt
Instructions
- Place tomatillos, onion, cilantro, and chiles (if using) in a small food processor fitted with an “S” blade and pulse about 20 (1 second) pulses (stop and scrape down the food processor halfway through to ensure everything mixes evenly), until the salsa is evenly but not totally smooth. (Feel free to let the food processor run until the salsa is smooth if you prefer.)
- Remove from the food processor, add the salt, and stir to combine. Taste and adjust seasoning, adding more salt or fresh lime juice, as desired. (This is a raw, slightly chunky and very loose salsa. If you want something smoother and more uniform, pulse or mix in the avocado.) Serve this recipe at room temperature with tortilla chips or atop your favorite dish. This recipe can be made up to three days ahead -- store it refrigerated in airtight glass containers until ready to use. However, we think it is tastiest on the first day that it is made. Make sure to give it a stir before you serve it as the tomatillos have a lot of pectin which will make the salsa solidify if too cold.
