Skip the jar and make your next batch of Tomatillo Salsa Verde at home! Super fresh, tangy, spicy, and creamy with the addition of avocado!
Add a pop of flavor to just about anything with this incredibly versatile condiment! We enjoy it with breakfast & brunch dishes, served as a dipper for these Meatball Stuffed Mexican Torta Sandwiches, drizzled over San Diego’s Famous Carne Asada Burritos, and it pairs wonderfully with any type of potato! Especially these Air Fryer Smashed Potatoes (insert drooling emoji here).
WATCH ME MAKE THIS ON THE GRAM!
HERE’S WHAT YOU’LL NEED:
Tomatillos can typically be found all year long, however, the true “in-season” is late summer through fall. Which goes hand-n-hand with cooler evenings spent with friends on the patio! Grab some chips and go to town with this awesome alternative to traditional red salsa. Better yet, serve the chips with both! Here’s my recipe for my Authentic Restaurant Style Salsa.
- Tomatillos
- Avocado
- Lime
- Jalapeno
- Cilantro
- Green Bell Pepper
- White Onion
- Water
- Salt
To make things extra fancy, I like to rim the bowl with Tajin. Simply dip the rim in fresh lime juice that’s been squeezed onto a plate. Then dip the bowl in Tajin that’s been scattered onto a second plate. Similar to how you rim a glass with salt for these Strawberry Margaritas!
HOW TO MAKE TOMATILLO SALSA VERDE:
- Remove the husks from the tomatillos and discard. Rinse them under cool water to remove any sticky parts on their skin.
- Place all ingredients in the food processor and puree until smooth.
- Season, taste, and serve! Enjoy.
ALTERNATIVE WAYS TO MAKE THIS RECIPE:
- MAKE THIS ROASTED SALSA: Place the tomatillos, jalapeño, bell pepper and onion on a sheet pan. Roast for 15 minutes in a 450F oven between steps 1 and 2 above!
- SKIP OR SWAP THE AVOCADO: I love the cool and creamy aspect that avocado brings to this recipe. However, this ingredient is totally optional. You could also swap the avocado for a dollop of sour cream to create the same spicy-yet-cool effect!
- SPICY OR NOT SPICY: Leave the jalapeño seeds intact for a good punch of heat (which is what I did here). If you’re not a fan of spicy foods, feel free to scrape the seeds out before you puree.
- ADD GARLIC: I’m a firm believer that garlic makes everything better. I left it out in today’s recipe, just so you have access to a base recipe you can build on. 🙂
RECIPES YOU’LL ENJOY THIS ALONGSIDE:
Fresh Guacamole with Mango and Pomegranate Seeds
Mexican Macaroni and Cheese Casserole
Avocado Stuffed Flautas (aka Taquitos!)
Hatch Chili Mexican Street Corn Dip
The Best Rojas + Verde Enchiladas (use the salsa here!)
CLICK HERE TO VIEW ALL RECIPES!
- 6 Tomatillos
- 1 Avocado
- Juice of 1 Lime
- 1 Jalapeño, stemmed
- ½ cup Cilantro
- ¼ Green Bell Pepper, seeded
- ¼ White Onion
- ¼ cup Water
- Salt, to taste
- Tajin, to rim the bowl
- Tortilla or Plantain Chips
- Remove the husks from the tomatillos and discard. Rinse them under cool water to remove any sticky parts on their skin.
- Place all ingredients in the food processor and puree until smooth.
- Season, taste, and serve! Enjoy.
NOTES ON THIS RECIPE:
- Tomatillos are usually found in your grocer’s produce section next to the jalapeños. Sometimes you’ll find them next to the bell peppers as well.
- You do not need to refrigerate tomatillos after purchasing. Simply place them on your counter, in a cool dry place, and use them within a few days.
- Tajin is a citrusy, tangy, salty, mildly spicy, and has a subtle chili flavor. I have it on hand at all times!
PIN THIS FOR LATER:
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