Salsas & Sauces/

Avocado Tomatillo Salsa

Salsa Verde con Aguacate
From Season 9 - Mexico: One Plate at a Time
Servings: 11/4 cups


  • 8ounces (3 to 4 medium)tomatillos, husked, rinsed and roughly chopped
  • 1 garlic clove, peeled and roughly chopped
  • Fresh hot green chile to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and roughly chopped
  • About 1/4cup (loosely packed) roughly chopped cilantro, thick lower stems cut off
  • 1largeavocado, itted, flesh scooped from skin and roughly chopped
  • Salt


In a blender or food processor, combine the tomatillos, garlic, green chile, cilantro and ½ cup water. Process to a coarse puree. Add the avocado and pulse until nearly smooth. Pour into a salsa dish. If necessary, thin to a drizzleable consistency with a little more water (I often add 1 to 2 tablespoons more). Taste and season with salt, usually about 1 teaspoon.


  1. im looking for an old recipe for enchilada sauce. that i had as a child in a reasturant back in the late 50’s early 60’s when we lived in phnx. arizona. it was very rich & flavorfull. it was dark burgundy in color & thick like mole. i was just wondering if you might know of what it might of been made of back in those days. thank you, rich.

    1. This can be made 1 to 2 hours prior to serving, but it will need to be treated just like guacamole which means covering the salsa with plastic wrap directly over the surface to prevent the avocados from oxidizing.

      1. I actually made this recently and found that it did not discolor for 2 or 3 days afterward. I did add a bit of lime juice, which may have helped though.

  2. I really enjoy Rick Bayless’s “One Plate at a Time” show. I love the recipes he makes available. Thanks

  3. OMG!! Rick, this recipe is this BEST!! Avocado Tomatillo salsa, I have every made and eat THANK U!! for teaching America the true Authentic way to cook Mexican. Thank You Rick, Olivia

  4. On our way to Baja…………….
    I Thank you for the Salsa recipe!!!
    Needed something Great other then the same old canned salsa!

  5. This recipe is great. I have made this at least a dozen times with great responses. Sometimes I add 1 red tomatoe just for color and looks. Use this with just plain ol chips or even on a great peice of steak. Rick Bayless can make a salsa out of 1 tomatoe and 1 chili pepper.

  6. I made your recipe for this sauce. it was good but in my typical style I couldn’t leave well enough alone. I thought adding a small amount of key lime zest from a lime the size of a small walnut would boost flavor. it ruined it. tomorrow I’ll add another avocado that oughta straighten it back out. dang my additive…

  7. Thanks for the excellent Green Salsa recipe. This is one of my favorites!
    I’ve been watching Mexico One Plate at a Time since 2004 and this is the program that got me interested in both cooking and authentic Mexican food. Truly inspirational!

    1. This comment makes me feel like I’ve been living under a rock. since 2004? Wow! I’ve only been tuned in
      for about a year but have loved evey dish i’ve made

  8. Added the juice of half a lime per other suggestions. It’s amaze-balls. Next time we’ll try roasting the tomatillos and serranos. Delicious!

  9. Oh man, this turned out great!

    Tip for bruised avos:

    Remove avocado from the skin in halves with a spoon. Under running water, use your fingers to remove the oxidized portions. Quick, easy, highly effective.

  10. This is my favorite salsa recipe! We doubled the salt and put it in condiment bottles with caps on them. If you make a couple batches at a time, it will stay fresh in the fridge for a couple days. We always like it better the next day. It is good on everything, eggs, quesadillas, chips, pork rinds, we are finding things to use this on we enjoy it so much!

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