Tomatillo Avocado Salsa - A Sauce as Simple as Impressive

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Tomatillo Avocado Salsa - A Sauce as Simple as Impressive

Like traditional guacamole, Tomato Avocado Salsa has a base of fresh avocado, cilantro, garlic, onion, and lime, but it takes on a spicy kick when you add roasted tomatillos, serrano peppers, and jalapeños, making it vegan, dairy-free, and gluten-free.

While this sauce may seem complex, it all comes down to a few simple steps.

To get their signature roasted flavor, the peppers can be roasted on the grill, grill, or on the stove, then blended in a food processor with the rest of the mixture and tossed with an avocado chutney that is as thick or smooth as possible to wish.

Tomatillos, also known as husk tomatoes

Tomatillos, also known as unpeeled tomatoes, are a small green fruit wrapped in a thin, papery skin native to Mexico and Central America.

Although tomatillos are related to and resemble tomatoes, they have a dense, dry texture on the inside with a tart flavor similar to green apples or lemons. However, when cooked, the flavor of the tomatillo sweetens.

In the United States, you can typically find fresh tomatillos from June through September at your local Hispanic or Latin American grocery store or farmers markets.

When buying ripe tomatillos, look for ones that are a deep green hue that feel firm to the touch and have grown outside the skin. Fresh tomatillos can be stored in a paper bag in the refrigerator for up to 2 weeks.

Before cooking with tomatillos, completely remove the inedible skin and rinse the fruit under warm water to remove any waxy residue.

How to choose a ripe avocado

At the heart of this hot sauce is fresh avocado, fresh and creamy fruit. For the most vibrant and flavorful salsa, you want perfectly ripe avocados.

Look for avocados with rough, dark green skin, an easy-to-remove stem that feels smooth but not mushy to the touch.

Try to avoid avocados that are pale green or badly bruised, as they may have overripe surprises inside.

Tips for Making Avocado Tomatillo Salsa

  • There are a few ways to cook tomatillos and peppers, but roasting them makes them more flavorful. Roast them over an open fire on the grill or inside a gas stove.
  • You can blacken them under the broiler, blister them in a skillet, or char them with a cooking torch.
  • When handling fresh jalapeño and serrano peppers, wear disposable gloves to protect your skin from the oils.
  • If you prefer a thicker sauce, puree the peppers, then chop the rest of the vegetables by hand and stir.

Simple sauce swaps and substitutions

  • For the heat of the tomatillo without heat, you can leave the serrano and jalapeño peppers out of the recipe.
  • For milder heat, save the serrano and jalapeño peppers, but be sure to remove the seeds and ribs from the inside of the peppers after roasting.
  • For a spicier sauce, you can skip the pepper roasting step for a more intense flavor.
  • If you can't find fresh tomatillos or serrano peppers, look in the international section of your supermarket for canned or jarred. Just drain before mixing and save the liquid to adjust the consistency of the sauce and season if needed.
  • Put a dollop of sour cream or Greek yogurt into the mixture to cool down the heat or make a creamier sauce.
  • Experiment with different textures and flavors by adding a handful of diced tomatoes, mangoes, or pineapples to the mix.


  • 8 fresh tomatillos, skinless, rinsed
  • 1 serrano chile, stemmed, seeded, and minced
  • 1 jalapeño pepper, stemmed, seeded, and minced
  • 1 garlic clove, peeled
  • 2 tablespoons of olive oil
  • sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped cilantro leaves
  • 1 small lemon, squeezed
  • 1/8 teaspoon cumin
  • 2 medium ripe avocados, pitted and peeled
  • 1 medium white onion, chopped


Preheat chicken on high heat:

Position a rack 5 to 7 inches from the top heating element.

Prepare the tomatillos:

Cut the tomatillos in half and place them cut-side down on a foil-lined baking sheet with the serrano peppers, jalapeño peppers, and garlic. Drizzle with olive oil and sprinkle with sea salt.

Roast the tomatillos:

Grill the tomatillos, serrano peppers, jalapeño peppers, and garlic until just beginning to brown, about 5 minutes. Flip and grill on other side, turning occasionally, until browned and tomatillos are dark green, 5 more minutes.

Remove the skin from the roasted peppers:

Transfer the tomatillos, serrano, and jalapeño peppers to a plastic bag, seal, and cook for about 10 minutes.

Once the skins come off, carefully peel them off and discard. For a smoother sauce, also remove the ribs and seeds from the inside of the peppers.

Mix the ingredients:

Add the cooled roasted tomatillos, bell pepper, garlic, cilantro, lime juice, cumin, salt, and black pepper, to taste, in a blender or food processor.

Press several times to combine. Scrape down the sides of the blender with a spatula, if necessary.

Add avocado and raw onions and process until smooth. Taste and season with more salt and pepper to taste, if needed.

Serve and save:

Serve the sauce immediately or transfer to an airtight container and store in the refrigerator for up to 3 days.

Enjoy this simple video on how to make this delicious tomatillo sauce

Souce: PersonalChefChris

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