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Avocado-Tomatillo Salsa Recipe

Course: Side Dish, Snack
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Avocado-Tomatillo Salsa

Photo by: Joseph DeLeo

This relish is a close cousin to guacamole, made tarter and lighter by the inclusion of tomatillos. Their berrylike acidity adds a fresh note that makes the salsa especially good with cheese dishes like queso fundido or quesadillas, as well as on grilled seafood or pork. Doubled or tripled, it can be served just like guacamole, with tortilla chips for scooping. For convenience, the tomatillo seasoning puree can be prepared up to an hour in advance, but the salsa should be finished no more than a few minutes before serving.

Yield: Makes about 1 cup

  • 2 large tomatillos, husked
  • 1/3 cup finely chopped cilantro
  • 1 serrano chile, stemmed and coarsely chopped (seeds and ribs included)
  • 1 green onion, tender top included, trimmed and chopped
  • 1 medium-large, perfectly ripe black-skinned (Hass) avocado
  • ½ teaspoon salt


1. Set a small saucepan of water over high heat and bring to a boil. Add the tomatillos and cook until tender, about 10 minutes. Drain and cool.

2. In a small food processor, combine the tomatillos, cilantro, serrano, and green onion. Process until fairly smooth.

3. Halve the avocado and remove the pit. With a large spoon, scoop the flesh into a bowl. With a fork, roughly mash the avocado. Stir in the tomatillo mixture and the salt.

4. Cover tightly with plastic wrap and hold at room temperature for no more than 30 minutes before using.

© 2000 Michael McLaughlin

Editor's Note

Nutritional information is based on 4 servings.


Nutrients per serving (% daily value)

89kcal (4%)
11mg (1%)
9mg (15%)
12mcg RAE (0%)
0mg (0%)
296mg (12%)
1g (6%)
8g (12%)
1mg (3%)

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