Salsas & Sauces/

Crunchy Tomatillo-Avocado Salsa

Salsa Verde Crujiente con Aguacate
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Votes: 16
Rating: 2.31
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 21/2 cups


  • 8ounces (about 4 medium)tomatillos, husked and rinsed
  • 1/2cup (loosely packed) coarsely chopped cilantro
  • Fresh Hot Green Chiles to Taste (roughly 2 small serranos or 1 small jalapeno), stemmed and roughly chopped
  • 1ripeavocado, pitted, flesh scooped from the skin
  • 1small white onion, cut into 1/4 inch pieces
  • Salt


Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles. Measure in 1/4 cup water and process to a slushy, coarse puree. Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish. Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add them, too. Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa. Taste and season with salt, usually about 3/4 teaspoon.

Alternative Method: Put all the tomatillos (quartered), cilantro and chiles through a meat grinder to chop them (no water necessary), then stir in finely chopped avocado and rinsed onion.


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