Avocado and Tomatillo Salsa

Creamy with a spicy kick of peppers
Staff Writer
Jeanine Thurston

Fair warning: this salsa can be addictive! I first tasted it in Ixtapa, Mexico, and after that, I had to figure out how to make it myself at home. Fortunately it is actually a very simple salsa, and tastes so great with a bowl of tortilla chips and a nice cold beer on a sunny day. The creaminess of the avocados combined with the pop of spice from jalapeños and serranos make this salsa irresistible. Use this salsa to top tacos, gorditas, or sopes. 

8
Servings
34
Calories Per Serving
Deliver Ingredients

Notes

 

Back To Avocado 101!

 

Ingredients

  • 8 tomatillos, husks removed and rinsed
  • 2 serrano pepper, stemmed
  • 2 jalapeños, stemmed
  • 1 clove garlic, unpeeled
  • 3 avocados, pitted and peeled
  • Handful of cilantro
  • 2 Cups water
  • 1 Teaspoon salt

Directions

Preheat the oven to broil. Roast the tomatillos, serrano peppers, jalapeños, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other side for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.

Place roasted peppers in a plastic bag, close the bag, and allow the peppers to steam until the skins loosen, about 10 minutes.

While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.

Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
66µg
9%
Calcium, Ca
41mg
4%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
22µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
39mg
6%
Selenium, Se
3µg
5%
Sodium, Na
26mg
2%
Water
43g
2%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.