Easy Homemade Creamy Avocado Tomatillo Salsa: Your Perfect Green Dip
There’s nothing quite like a fresh, vibrant salsa to elevate any meal or gathering. While many salsas rely on ripe red tomatoes, this **Avocado Tomatillo Salsa** recipe offers a delightful twist, blending the sweet and tangy notes of tomatillos with the rich, creamy texture of ripe avocados. Enhanced with pungent garlic, zesty lime juice, and fragrant cilantro, it creates a dip that’s both refreshing and incredibly satisfying.
Whether you’re celebrating Cinco de Mayo, hosting a backyard BBQ, or simply looking for a flavorful spread for grilled chicken, steak, or salmon, this salsa is a true game-changer. It’s also an ideal companion for your favorite tacos, adding a dollop of fresh, zesty creaminess that will take your meal to the next level. This recipe, often referred to as a “salsa de aguacate” or a variation of “salsa verde,” is not just delicious; it’s surprisingly simple to make at home.
In many households, myself included, salsa is practically a food group. Green salsa, or salsa verde as my kids call it, finds its way onto almost everything we eat. While I have a general love for all types of salsa – from classic Easy Pico de Gallo to a robust Restaurant Style Salsa – this creamy avocado version holds a special place. The inherent sweet and tangy flavor of tomatillos truly shines, and when combined with avocado, it transforms into something truly addictive.
Inspired by my popular Fresh Tomatillo Salsa recipe from a few years back, this avocado-infused version adds an extra layer of richness and a silky smooth texture that’s hard to resist. It’s the perfect condiment for a variety of Mexican-inspired dishes. Imagine it generously spooned over Chilaquiles Rojos, accompanying Easy Vegetarian Enchiladas, or bringing a burst of freshness to Easy Zucchini Tacos and Mexican Style Zucchini. Its versatility makes it a staple you’ll want to keep on hand.
Ingredients You’ll Need for the Best Avocado Tomatillo Salsa
Crafting this incredible salsa requires just a few simple, fresh ingredients. Below is an overview, but for exact amounts and printable instructions, make sure to refer to the comprehensive recipe card at the bottom of this article.
- Tomatillos: These small, green, paper-husked fruits are the foundation of our salsa verde. They contribute a unique tartness and a subtle sweetness that truly sets this dip apart. While raw tomatillos deliver a bright, fresh flavor, roasting them beforehand (see instructions below) will add a smoky, deeper dimension to your salsa. Look for firm, bright green tomatillos with intact husks at your local farmers market or grocery store.
- Avocados: The star ingredient for that irresistible creamy texture. It’s crucial to select ripe avocados for the best flavor and consistency. A ripe avocado will yield slightly to gentle pressure. The healthy fats in avocados not only provide a delightful creaminess but also help to balance the acidity of the tomatillos and lime.
- Lime Juice: Freshly squeezed lime juice is non-negotiable! It provides the essential acidity that brightens the entire salsa, cutting through the richness of the avocado and enhancing the tomatillo flavor. It also plays a vital role in preventing the avocado from browning too quickly, keeping your salsa looking as good as it tastes.
- Cilantro: This aromatic herb adds a burst of fresh, herbaceous flavor that is quintessential to Mexican cuisine. While I personally adore cilantro and consider it a must-have, feel free to adjust the amount to your preference. If you’re one of those who find cilantro tastes like soap, you can omit it or substitute with a small amount of fresh parsley.
- Jalapeño: For those who enjoy a little heat, a jalapeño pepper is a perfect addition. Removing the seeds and membranes will temper the spice, while leaving some in will kick things up a notch. If you prefer a milder salsa, you can leave it out entirely. For an extra spicy kick, consider using a serrano pepper instead.
- Garlic Cloves: Essential for a robust flavor base. Fresh garlic provides a pungent aromatic note that marries beautifully with the other ingredients.
- Sweet Onion: A touch of sweet onion (or red onion for a slightly sharper taste) adds another layer of freshness and mild pungency.
- Salt and Pepper: To taste, these seasonings bring all the flavors into harmony. Don’t be shy about adjusting them until the salsa is perfectly balanced for your palate.
Effortless Preparation: How to Make Tomatillo Salsa
This creamy avocado tomatillo salsa is remarkably simple to prepare, making it a fantastic last-minute addition to any meal. You can have this restaurant-quality dip ready on your table in under 10 minutes, a perfect way to bring a beloved Mexican restaurant favorite into your home kitchen.
- Prepare Tomatillos: Begin by removing the husks from your tomatillos and rinsing them thoroughly under cool water to wash off any sticky residue. Quarter them for easier blending. If you’re using a food processor, add the quartered tomatillos first and pulse for about 10 seconds to start breaking them down. This ensures a smoother consistency once the other ingredients are added.
- Combine and Blend: Transfer the partially blended tomatillos (if using a food processor) or add whole quartered tomatillos (if using a powerful blender from the start) to your blender. Add the remaining ingredients: lime juice, avocados, garlic cloves, chopped sweet onion, jalapeño (if using), and fresh cilantro. Blend on high until all ingredients are thoroughly combined and you achieve your desired consistency. Some prefer a chunkier salsa, while others prefer it silky smooth. Adjust blending time accordingly.
- Season to Perfection: Taste your freshly made salsa. This is a crucial step! Adjust the seasoning with salt, black pepper, and additional lime juice if needed. The goal is a balanced flavor profile that hits all the right notes of tangy, creamy, and fresh.
- Serve or Store: Your creamy avocado tomatillo salsa is now ready to be enjoyed! Serve it immediately with your favorite tortilla chips, or use it as a topping for any of the delicious dishes mentioned. If you plan to store it, transfer the salsa to an airtight container and refrigerate for up to 4 days. While it’s delightful throughout its shelf life, it truly tastes best on the first day when all the flavors are at their peak and the avocado is brightest green.
This straightforward process ensures a consistently delicious and fresh salsa every time. Don’t be afraid to experiment with the spice level and consistency to make it truly your own!
Unlock Deeper Flavor: How to Roast Tomatillos
While this recipe works beautifully with raw tomatillos for a bright, zesty flavor, roasting them offers an entirely different, wonderfully complex dimension to your salsa. Roasting brings out their natural sweetness and adds a smoky depth that can transform your dish. It’s a fantastic technique to master for a variety of Mexican and Tex-Mex sauces.
- Preheat Oven: Set your oven to broil, or preheat it to around 400°F (200°C). Broiling will give you a more intense char quickly, while baking at 400°F will be a slightly gentler roast.
- Prepare Tomatillos: Remove the papery husks from the tomatillos. Rinse them thoroughly under running water to remove any lingering stickiness or dirt. Pat them completely dry with a clean kitchen towel.
- Slice (Optional): You can roast tomatillos whole, or for quicker roasting and more surface area for charring, slice them in half through the equator.
- Arrange on Baking Sheet: Place the prepared tomatillos on a baking sheet. For easy cleanup, line the baking sheet with parchment paper or aluminum foil. Ensure the tomatillos are spread out in a single layer and not overcrowded. Overcrowding can steam them instead of roasting them.
- Drizzle and Season: Lightly drizzle the tomatillos with about a tablespoon of olive oil or your preferred cooking oil. A small pinch of salt and pepper at this stage can also enhance their flavor as they roast.
- Roast in Oven: Place the baking sheet in the preheated oven. Roast for about 10-15 minutes. You’re looking for the tomatillos to become tender, softened, and slightly charred or browned in spots. If you halved them, you might want to flip them halfway through the cooking time to ensure even roasting on both sides. Keep a close eye on them, especially if broiling, as they can char quickly.
- Cool and Use: Once roasted to your liking, remove the baking sheet from the oven and allow the tomatillos to cool for a few minutes. They are now ready to be used in your salsa recipe, replacing the raw tomatillos. They can also be stored in an airtight container in the refrigerator for later use in other dishes.
Roasting adds an incredible depth that complements the creamy avocado beautifully, making your salsa even more complex and irresistible.
Maximizing Freshness: Storage Tips for Your Salsa and Tomatillos
Proper storage is key to enjoying your creamy avocado tomatillo salsa and ensuring your fresh ingredients stay vibrant for as long as possible. Here’s how to keep everything in top condition:
- Storing Fresh Tomatillos: If you’re not planning to use your tomatillos immediately, store them in a cool, dry place on your kitchen counter, or in the refrigerator. Crucially, do not store them in a sealed container or plastic bag, as this can trap moisture and encourage spoilage. Keep the husks on until you’re ready to use them.
- Freezing Tomatillos: For longer storage, you can freeze tomatillos! Simply remove the husks, rinse them clean, and pat them dry. You can then slice or quarter them and place them in a sealed Ziploc freezer bag. They can be stored in the freezer for up to a month, perfect for having them on hand for future salsa batches or other recipes.
- Storing Avocado Tomatillo Salsa: Once prepared, this salsa is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. While the lime juice helps to prevent browning, the avocado may still oxidize slightly over time. To minimize browning, you can press a piece of plastic wrap directly onto the surface of the salsa before sealing the container. It always tastes most vibrant and fresh on the day it’s made, so try to consume it within the first couple of days for the best experience.
Expert Recipe Tips & Frequently Asked Questions
When selecting tomatillos, look for small to medium-sized ones, as these tend to be sweeter than larger varieties. They should be firm to the touch and have a bright green color with no visible defects or soft spots. The papery husks should be light brown, fresh, and slightly crisp, not dried out or shriveled. A fresh husk is a good indicator of a fresh tomatillo!
Yes, absolutely! The husks are inedible and must be removed before using tomatillos in any recipe. After removing the husks, you’ll notice a slightly sticky residue on the tomatillo’s surface. It’s important to rinse this off thoroughly under running water before chopping or blending to ensure your salsa is clean and delicious.
Absolutely! The spice level is entirely customizable. For a milder salsa, simply omit the jalapeño entirely. For a medium heat, remove all seeds and membranes from the jalapeño. If you crave more heat, leave some seeds and membranes in, or swap the jalapeño for a serrano pepper, which is generally hotter. Always taste and adjust as you go!
If your salsa is too thick, you can thin it out by adding a small amount of water or a little extra lime juice, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, you can try adding another half of an avocado to increase its creaminess and body. Alternatively, if you’re not worried about extra ingredients, a small amount of cooked potato can thicken it.
While you can freeze salsa without avocado, freezing this particular salsa is not recommended. The creamy texture of the avocado will change significantly upon thawing, becoming watery and mushy. It’s best to enjoy this salsa fresh or refrigerated for a few days.
More Delicious Avocado Recipes to Try
Explore More Avocado Delights
Vegetarian
Avocado Kale Spinach Salad
Breakfast
Tropical Avocado Toast
Seafood
Tropical Tuna Stuffed Avocado
Salads
Avocado Egg Salad
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Avocado Tomatillo Salsa
Julia Jolliff
10
10
6
Ingredients
- 8 tomatillos, husked, rinsed and quartered (about 1 pound)
- 1 lime, juiced
- 2 avocados, pit removed and skin discarded
- 3 garlic cloves
- 1/4 cup sweet onion, chopped {you could use red onion if you want}
- 1 jalapeno {seeds removed}, more or less for spice
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Instructions
-
Put the tomatillos in a food processor and blend for 10 seconds to begin to break them up.
-
Put the remaining ingredients in a blender in the order they are listed. Blend until the ingredients are combined and you reach the texture you like.
-
Taste and adjust the taste with salt, pepper and additional lime juice.
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Serve with chips or refrigerate in an airtight container for up to 4 days {it always tastes the best the first day!}.
Notes
- This recipe makes about 3 cups of salsa.
- How to pick tomatillos? Small tomatillos are key (they are sweeter than the big ones) and they should be firm and bright green with no defects on them. The husks should be light brown and fresh (not dried looking).
- Do I need to remove the husk on the tomatillo? Always remove the husks (they are inedible) and rinse the sticky substance off of the tomatillos before using.
Nutrition
Carbohydrates: 11g,
Protein: 2g,
Fat: 10g,
Saturated Fat: 1g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 7g,
Sodium: 6mg,
Potassium: 483mg,
Fiber: 6g,
Sugar: 3g,
Vitamin A: 225IU,
Vitamin C: 19mg,
Calcium: 20mg,
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.